Spicy Carrot Puree

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
25
protein 
1 g
sodium 
109 mg
carbohydrates 
4 g
fat 
1 g
fiber  
1 g
cholesterol 
1 mg
Servings 
4 (¼ cup ea.)
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.