Roasted Carrot New Dawn

Roasting makes the carrot softer and sweeter in flavor than raw carrot juice, giving this blend a rounded, almost creamy body without milk. Orange adds acidity and cardamom contributes a small aromatic twist. The carrot must be completely tender before blending or the drink will feel gritty. Use a restrained pinch of cardamom so it doesn't cover everything else. This is a slower recipe with a pleasantly unusual texture, more like a thin vegetable-and-fruit blend than a clear juice.

Ingredients

• 1 small carrot Carrot, peeled and cut into thin coins
• 4 oz Water
• 3 oz Orange juice
• 1 tiny pinch Ground cardamom

Make it

1. Heat the oven to 400°F / 200°C. Put the carrot coins in a small covered baking dish with 2 tablespoons of the measured water.
2. Bake for 20–25 minutes until fully tender, uncovering for the final 5 minutes. Cool for about 30 minutes.
3. Blend with the remaining water, orange juice and cardamom until smooth. Strain if preferred and serve chilled.

Benefits

Orange · a little vitamin C

With orange beside carrot and cardamom, this glass offers a little vitamin C for protecting cells from oxidative damage.

Let cardamom bring the interest

The carrot and orange carries a fragrant, almost citrusy warmth from cardamom; use the listed amounts to enjoy the balance between those flavors, then adjust to your taste.