Rhubarb Carrot Soup

• 1 peeled garlic clove
• 1 tblsp unsalted margarine
• 1 tblsp ricotta cheese
• 1 tsp cinnamon
• 1 tsp olive oil
• 1/2 cup orange juice (concentrate)
• 1/2 lb rhubarb
• 1-1/2 lb carrots
• 2 cups low-fat milk
• 2 shallots (minced)
• 2 tsp chicken broth
• 6 slices of bread (for croutons)
• salt and pepper (to taste)

Cut and dice rhubarb and carrots. In a large saucepan over medium heat, stir the shallots in the butter until soft but (about 3 minutes). Add the carrots and cook over medium-high heat for 10 – 12 minutes, stirring well, until the carrots tender. Add the rhubarb and orange juice, cover, and cook for further 4 – 5 minutes. Add milk and chicken broth and season with salt and pepper and the ricotta cheese.

Croutons

Preheat the oven to 350 degrees. Brush the bread on both sides with olive oil. Arrange on a baker’s sheet in a single layer. Toast in the oven until nicely browned on both sides. Rub the bread on one side with the garlic clove and dice to 3 inch pieces.