Carrot Ginger Smoothie with Orange and Turmeric

Prep 10 min·Total 10 min·2 glasses·VEGAN·215 kcal

Vegan carrot ginger smoothie in two glasses with steel straws, fresh orange wedges alongside

Ingredients

2 medium carrots
1 apple
2 fresh oranges
100 ml (1/2 cup) freshly squeezed orange juice
1 tsp freshly grated ginger
1/2 tsp turmeric powder
1 pinch cinnamon
1 tsp linseed oil
water (as needed, to thin)

Equipment: Blender, Grater, 2 glasses

Instructions

Prepare

1.Wash and peel the carrots, then cut them into rough chunks.
2.Wash the apple, core it and cut it into chunks too.
3.Peel the oranges and break them up roughly.

Blend and serve

1.Put the carrots, apple and orange pieces into the blender.
2.Add the grated ginger, the turmeric powder, a pinch of cinnamon and the linseed oil.
3.Pour in the freshly squeezed orange juice (1/2 cup).
4.Blend for a good while, until smooth and creamy – in a regular blender that means 60 to 90 seconds on the highest setting.
5.If the smoothie is too thick, add a little water or some extra orange juice and blend again briefly.
6.Pour into 2 glasses and enjoy right away.

Notes

Tip from my kitchen: let the blender run for longer than you think – carrots are fibrous, and it takes a good minute before the smoothie turns velvety rather than grainy. Always add the liquid and the soft oranges first, then the hard carrots, so the blades get going properly. The linseed oil isn't a decorative spoonful, it has a job: beta-carotene and curcumin are fat-soluble and need a little fat to be absorbed at all. On hot days I freeze the carrot and apple chunks beforehand, so the smoothie turns ice-cold without ice cubes watering it down. And if you prefer it milder, start with half a teaspoon of ginger and work your way up.

Nutrition per serving: 215 kcal · 3 g protein