6 oz lean ground sirloin beef 175 g
1 cup cubed peeled carrots (about 2) 250 ml
1 cup unsweetened orange juice 250 ml
1. In a nonstick skillet, brown beef over medium-high heat, breaking up any large pieces, until no longer pink, about 7 minutes. Drain off fat and return beef to skillet.
2. Add carrots and orange juice; bring to a boil. Cover, reduce heat and simmer until carrots are very tender, about 20 minutes. Let cool.
3. Transfer to blender and puree on high speed to desired consistency.
1 cup cubed peeled carrots (about 2) 250 ml
1 cup unsweetened orange juice 250 ml
1. In a nonstick skillet, brown beef over medium-high heat, breaking up any large pieces, until no longer pink, about 7 minutes. Drain off fat and return beef to skillet.
2. Add carrots and orange juice; bring to a boil. Cover, reduce heat and simmer until carrots are very tender, about 20 minutes. Let cool.
3. Transfer to blender and puree on high speed to desired consistency.