Creamy Carrot & Potato Soup with Ricotta - Vellutata di Carote e Patate con Ricotta
It’s soup season!! And I think I’m more excited than usual this year. Maybe because it was a long summer….maybe because I need a little extra comfort right now…or maybe it is just because I love soup and it feels so much more excepted when the weather starts to change and cool down :)
This soup’s ingredients are fairly simple and rustic but it is so delicious. This dish is already rich and creamy but the addition of the ricotta cheese makes it extra flavorful and velvety. If you need to substitute the ricotta for any reason, you can use chevre cheese in it’s place.
1 small red onion - diced small
1 lb carrots - cut up
1 lb potatoes - peeled and cut up
4 to 6 cups homemade or high quality flavorful chicken or vegetable broth
Olive Oil
1/2 cup ricotta (another option here is to substitute 4 oz of Chevre goats cheese for the ricotta)
2 oz Pancetta - diced
thyme
parsley
salt & pepper
In a large pot, cook the diced pancetta until browned and starting to crisp up. Take out of the pot and set aside for a garnish later.
To the same pot, add some olive oil and heat. Sauté the onion until starting to soften.
Add in the carrots, potatoes, broth, bring to a boil. Reduce heat, add the thyme and salt and pepper, and cook until the carrots and potatoes are soft, 10 - 15 minutes.
Using an immersion blender, blend the soup until creamy and smooth. Add in the ricotta cheese and blend to combine. Add additional salt and pepper if needed.
Serve with fresh parsley, diced pancetta, pepper and a drizzle of olive oil (if desired)
