Carrot and Ricotta Soup

Ingredients

• Chives - For garnish
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Fresh thyme - 1 teaspoon
• Ricotta cheese - 1/2 cup
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 1 pound, peeled and chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots and cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the carrots are tender.
5. Remove from heat and let the soup cool slightly.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the ricotta cheese and fresh thyme. Season with salt and pepper to taste.
8. Heat the soup over low heat until warmed through.
9. Serve hot, garnished with chopped chives.