Put the carrots in a medium saucepan, and cover them with water (just enough to cover the carrots). Stir in the salt. Bring to a boil and simmer it, covered for 25 minutes or until the carrots are fork tender. Reserving ¼ cup of the cooking water, drain the carrots.
Transfer the carrots to a food processor or blender, add about 1/2 the reserved water and all the orange juice, and puree until smooth (if the carrots are too thick, add the remaining water).
Meanwhile, put the saucepan back over low heat and melt the butter or margarine.
Add the carrots, mint, and orange zest to the pot and stir to combine. Serve or refrigerate for up to 3 days.
Notes
Scramble Flavor Booster: Add cumin, ginger, black pepper, or cayenne.Nutritional Information Per Serving (% based upon daily values): Calories 50, Total Fat: 2g, 3%; Saturated Fat: 1g, 6.5%; Cholesterol: 5mg, 1.5%; Sodium: 246mg, 10.5%; Total Carbohydrate: 8g, 2.5%; Dietary Fiber: 2g, 8.5%; Sugar: 4g; Protein: 1gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Dairy-Free, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, Nut-Free, Side Dish, Spring, Summer, Vegan, Vegetarian, Winter