- 3 cups grated carrot, plus extra, shaved
- 3 cups freshly squeezed orange juice
- Grated ginger, to taste
- For serving
- Fresh coriander leaves, optional
- Pink salt
- 1 green chilli, finely chopped
Blend the carrot with the orange juice and chill well.
Add the grated ginger and garnish with carrot curls, coriander, pink salt and chilli, if using.
Cook’s notes: Himalayan pink salt, available at specialty food stores, has a high mineral content and a beautiful pink colour. Read more about gourmet salts.
Try raw beetroot, baby marrows or ripe red tomatoes, skinned and chopped, instead of carrot.