Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Makes 8 servings

To save time peeling and chopping, a 1-lb. package of baby carrots may be substituted.

How to Make It

Step 1

Sauté shallots in hot oil in a large Dutch oven over medium heat 2 to 3 minutes or until tender. Stir in carrots and apple; cook, stirring often, 2 to 4 minutes or until apple is tender. Add ginger, and cook, stirring constantly, 1 minute. Stir in broth and zest; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes or until carrots are tender. Stir in salt, lime juice, and pepper.

Step 2

Remove from heat. Process mixture with a handheld blender until smooth.

Ratings & Reviews

Flrn1964's Review

April 20, 2013
Love this recipe but added 2 Tbs of brown sugar to give it a bit more flavor. I also added the juice of 1/2 an orange and I should have used the whole orange. Would absolutely make this again.