Canyon Ranch Blog

Spicy Carrot Puree

Nutrition Information (per serving)

1 g
109 mg
4 g
1 g
1 g
1 mg
4 (¼ cup ea.)

½ cup thinly sliced carrots
2 tsp minced garlic
¼ cup chopped yellow onions
2 tsp cilantro stems
½  tsp chili powder
½  tsp extra-virgin olive oil
1½ cups low-sodium chicken stock
¼  tsp sea salt
1 Tbsp fresh lime juice

  1. In a large sauté pan over medium heat, sauté carrots, garlic, onion, cilantro stems and chili powder in olive oil until carrots are soft. Add chicken stock and bring to a boil.
  2. Cool slightly and transfer to a blender container. Puree until smooth. Finish with salt and lime juice.
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