Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living May 2013

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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