1 cup carrots, peeled, zested and shredded
1 cup frozen tomato lentils
1 cup frozen whole peeled tomatoes
1 cup coarsely chopped celery
1/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt and pepper to taste
1/2 (28 ounce) can beef broth
1 (8 ounce) can tomato sauce
1/2 cup heavy cream
1/2 cup cottage cheese
salt and pepper to taste
Heat the oil in a medium saucepan over a medium heat. Bring to a boil, then remove from heat. Add carrots and tomatoes. Simmer and mix until well blended. Serve hot or cold.