Moroccan carrot, yogurt and orange juice
This juice is one of my aunties’ recipes although she is not the only one making it.
When summer shows its nose, juices become handy. Our mothers made sure there were homemade juices in the fridge for the whole family and particularly at midday. They also worked as dessert.
Carrot, yogurt and orange juice became fashionable in my world by the late 90s. It has an interesting texture and definitely makes you feel good. You just need to give it time to chill as it improves in texture and taste.
And one would think that mixing yogurt with orange will de-compose the milk in the dairy product but it won’t happen..
Prep: 5 min – Cooking: 15 min- Cooling: 3 hours
- 300 g of carrots, peeled (or more)
- 120 g of vanilla yogurt
- 1 cup of freshly squeezed orange juice (or more)
- 1/4 cup of the water where you cooked the carrots
- 1 tbsp of sugar
Peel and cut the carrots roughly. Parboil them in water for 10-15 min. I like to keep them Al-dente. Set aside to cool.
Blend all the ingredients to a smooth texture. Taste the juice to see if the sweetness is ok.
Place in the fridge for a couple of hours to chill.
Serve chilled. I like to serve it on the thick side most of the time but you could also thin it with the cold water from the cooked carrot or extra orange or clementine juice.
The carrot, yogurt and orange juice keeps well for 48 hours.