Vegan fresh carrot, ginger and citrus juice

Vegan fresh carrot, ginger and citrus juice with carrots, ginger, orange, lemon and olive oil – fresh, fruity and pleasantly spicy for a bright start to the day.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 110 kcal per serving
• Protein: 2 g
• Carbs: 22 g

Ingredients

• 4 large carrots
• 1 spoon-sized piece of fresh ginger
• 2 unwaxed oranges
• ½ small lemon
• 1 tsp extra virgin olive oil

Method

You’ll need: high-speed blender · sieve

1. Wash the carrots, ginger, oranges and lemon thoroughly. Roughly chop the carrots and ginger if needed, peel the citrus fruit and remove the pips.
2. Put the carrots, ginger, oranges and lemon in a high-speed blender. Add a little water so the blades catch everything.
3. Blend the ingredients finely until you have as smooth a juice base as possible. Briefly blend in the olive oil.
4. If you like the juice finer, pass the mixture through a sieve or a nut milk bag. For more body, just leave it as it is.
5. Taste and balance with a little water if needed, until the consistency suits you.
6. Pour into a glass and serve straight away. If you like, round it off with a little finely grated ginger or a squeeze of lemon.

Good to know

Freshly pressed often seems complicated, but it can be really easy. This juice tastes bright and light and has a delicate, warming heat.

Swaps

Carrots → red pepper (more vitamin C, also fresh-tasting) Ginger → fresh turmeric (provides curcuminoids and a mild, earthy heat) Oranges → grapefruit (less sugar, plenty of vitamin C and a more bitter freshness) Olive oil → avocado (blended in, for a creamier juice)

Allergens

The recipe is naturally free from the most common allergens, but citrus fruit and ginger can irritate a sensitive stomach. For children, keep the ginger heat mild; during pregnancy, normal kitchen amounts are usually no problem.

Frequently asked questions

Why olive oil in a carrot and citrus juice?

Mainly for texture and flavour: a teaspoon of olive oil makes the juice rounder and silkier.

What's in carrots, nutritionally?

Carrots mainly provide beta-carotene plus smaller amounts of potassium and fibre. How much of it ends up in your glass also depends on whether you drink the juice with its pulp or strain it.

Does ginger suit everyone?

Not always. Many people find ginger pleasant, but with a sensitive stomach, reflux or in larger amounts it can taste distinctly hot.

What do orange and lemon bring?

Both mainly provide vitamin C, plus some folate, potassium and various plant compounds such as flavanones. The content varies with variety, ripeness and processing.

What changes if you don't sieve the juice?

More pulp and therefore more fibre stays in the drink. That makes the juice less 'clear', but usually a little more substantial.

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