Instructions: In a large saucepan over medium heat, saute the shallots in the butter-substitute until soft but not browned, about 3 minutes. Add the carrots and cook, stirring to prevent sticking, over medium-high heat for 10 to 12 minutes or until the carrots are just tender. Add the rhubarb and orange juice, cover, and cook for 4 to 5 minutes more.

Puree the carrot and rhubarb mixture with the broth in until smooth.

Return to a clean saucepan and combine with the milk. Season with salt and pepper and the ricotta cheese, if using.

CROUTON (3 x 3 - inch piece): Preheat the oven to 350degF. Brush the bread on both sides with some olive oil and/or broth. Arrange on a bakers sheet in a single layer. Toast the bread until nicely browned on both sides in the oven. Rub the bread on one side with the garlic clove and dust with cinnamon.

To serve: put one slice of the bread in each warm bowl and ladle the hot soup over it. Serve immediately garnished with chervil. FOR 6 1/2-CUP

TIPS:
* Cook the rhubarb soup in a nonreactive pan such as stainless steel, enameled cast iron, or anodized aluminum.
* The soup may be made ahead (in the morning) and warmed thoroughly and gently while the bread is crisping.
* Let the diners guess which vegetable accompanies the carrot.
*

Use your own Cinnamon Focaccia recipe.
* Substitute fresh orange juice and add 1/2 teaspoon grated zest.
* HERBS: tarragon, thyme, Italian parsley, cilantro.

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