Ginger and carrot juice with lemon

Ginger and carrot juice with lemon: fresh juice from carrots, ginger, lemon and a pinch of turmeric – spicy, lemony and pleasantly light for every day.

At a glance

• Serves 1
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 80 kcal per serving
• Protein: 2 g
• Fat: 0 g
• Carbs: 19 g

Ingredients

• 5 carrots
• 30 g ginger
• 1 unwaxed lemon
• 1 pinch of turmeric

Method

You’ll need: juicer · chopping board · knife · sieve

1. Wash the carrots thoroughly and peel the ginger. If needed, cut both into pieces that fit your juicer.
2. Juice the carrots together with the ginger, a little at a time, until you have an even juice.
3. Freshly squeeze the lemon and stir the lemon juice into the juice. This makes the flavour clearer and a little fresher.
4. Add a pinch of turmeric and stir everything carefully so the powder is well distributed.
5. If you prefer a smoother juice, you can pour it through a fine sieve or just leave it as it is.
6. Serve the ginger and carrot juice straight away in a glass, lightly chilled if you like.

Good to know

A juice like this wakes up your taste buds straight away. Fresh, slightly spicy and beautifully sunny in the glass. Just right when you want something clear and homemade.

Swaps

Carrots → orange (more vitamin C, fruitier) | lemon → lime (similarly fresh, a little more bitter) | turmeric → fresh turmeric (stronger aroma, similar plant compounds) | ginger → mild galangal (less heat, a spicy note)

Allergens

The recipe contains none of the main allergens; ginger and lemon can taste quite intense for sensitive stomachs or for children, and small kitchen amounts are common during pregnancy.

Dairy-free recipes