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1 pound carrots, peeled and thinly sliced
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1 tablespoon orange juice
2 teaspoons extra-virgin olive oil
Place all ingredients in a microwave proof dish. Cover tightly, cook on high 10 to 12 minutes or until carrots are very soft and tender. Pour into a food processor and blend until smooth.
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Nutritional Analysis
per serving |
Calories
36.1 |
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Fat
1.3 g |
Saturated Fat
0.2 g |
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Carbohydrates
6 g |
Fiber
1.77 g |
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Protein
0.6 g |
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Try our Fat & Calorie Calculator
for additional information. |
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