1 cup non-fat ricotta cheese
1 medium onion, diced
16 oz of vegetable broth
Add the carrots, onion and broth to a small pot. Bring to a boil and leave at a boil for about five minutes. Reduce the heat and let it simmer until the carrots are tender. This took about ten minutes in my case.
Remove from heat and allow it to cool for another 10 minutes. Throw the mixture into a blender, add the ricotta and blend until smooth.
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| It could just as easily be baby food |
