Nutrition Information (per serving)
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
- 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.
- Cool slightly and transfer to a blender container. Puree until smooth. Finish with salt and lime juice.