Creamy Carrot-Dill Soup

We all loved this creamy soup which comes from Only in California, a cookbook which Rachel gave to me on her very first visit to our home.  Even those who don't especially appreciate cooked carrots, really liked it.  Decorate the top with a drizzle of cream or plain yoghourt and a sprig of dill.

2 tablespoons butter

1 cup chopped onion

5 cups sliced carrots (1 1/2 pounds)

1/2 teaspoon salt

pepper to taste

4 cups chicken broth

1/4 cup ricotta cheese

2 tablespoons port wine

2 tablespoons fresh dill or 1 tablespoon dry dill

1.  Melt butter in saucepan and add onions; cook until soft

2.  Add carrots, salt and pepper and chicken broth.  Cook over low heat 30 minutes, or until carrots are tender.

3.  Puree in food processor until smooth.  Add ricotta and blend until smooth.  Put back in saucepan and heat.  Add wine and dill.  Yield:  4 to 6 servings