1 pound carrots, scraped and diced
    1 med.-sized onion, chopped
    1 14 1/2 oz. can vegetable broth
    1 c. fatfree ricotta cheese
    Fresh dill sprigs (optional) or a sprinkling of dried dillweed
 1. In 4-quart saucepan, combine carrots, onion, and broth. Cover and heat to
 boiling over high heat. Reduce heat to low and simmer until carrots are tender,
 about 15 minutes.
 2. Remove saucepan from heat, uncover and cool carrot mixture 10 minutes. If
 desired, set aside about 8 carrot slices for garnish.
 3. Pour carrot mixture into electric blender or food processor fitted with 
 chopping blade. Cover and blend on low or pulse on processor until finely
 chopped. Increase speed to medium and blend or process until smooth.
 4. Stop the machine and add cheese to carrot mixture. Cover and blend or 
 process on medium to high speed till smooth. Pour into bowls and garnish with
 carrot slices and dill, if desired.
 107 calories per cup.
 
 I've had some messy experiences with large amounts of hot liquid in blenders
 and food processors, so I used a slotted spoon to lift the carrots and onions
 out of the broth, and added just enough broth to facilitate pureeing in the
 machine. Then I poured the carrot-ricotta puree back into the broth and stirred
 it in. That worked very well.
 The recipe also says that this can be served cold, but I haven't tried that
 yet.