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 dozen 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 8 cm piece): Preheat the oven to 350degF. Brush the bread on both sides with some olive oil and/or broth. Arrange on a baker's 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 6.5-CUP SERVINGS 15.2% CFF 195-CALS, 3.6G FAT.
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 Foccacia recipe. * Substitute fresh orange juice and add half teaspoon grated zest. * HERBS: tarragon, thyme, Italian parsley, cilantro.