CARROT AND RICOTTA SOUP

Ingredients:

1 lb. carrots, peeled and sliced
1 medium onion, chopped
1 (14.5 oz.) can vegetable broth

Directions:

Combine carrots, onion and broth. Cover and heat to boiling. Reduce heat to low and simmer until carrots are tender. Cool mixture ten minutes. Blend carrot mixture in blender until smooth. Add MAGGIO®  Ricotta to mixture and blend until smooth. Serve hot or cold.
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