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Author Notes: After testing out savory shakes I have moved to the lassi. I like the combination of flavors here to bring out the carrot. I have spiced this with very fresh spices, a bit of juice from a Cara Cara orange (which my market ordered special for me), and light ginger. Even though the iced version looks smooth, it still has plenty of fiber: In the raw version you will have fine raw carrot to enjoy chewing, not just sipping along the way. For a more traditional completely smooth lassi, you should use lightly cooked carrots vs. raw. The spices are further developed with the cooked carrots in version two. You can let the carrots cool and then process with ice.This option led me to try a completely warm version by adding all the ingredients to the pan for a slow simmer. This was the first time I made a warm version of a lassi. I really love the pale orange color it becomes. And ah, the comfort of a warm drink on a snowy day! So here it is, one lassi three different ways. —Sagegreen
- 1 cup finely grated raw organic peeled carrots
- 1/8 teaspoon ground green cardamom (ground seeds from 1 pod)
- 1/8 teaspoon fresh grated nutmeg
- 1/8 teaspoon Saigon cinnamon
- 1/2 teaspoon Meyer lemon zest
- 1/2 teaspoon orange zest
- 1/2 teaspoon zested peeled fresh ginger
- 1 tablespoon real maple syrup (more for the warm version)
- 1 tablespoon linden or acacia honey, to taste
- 1 tablespoon fresh orange juice (sweet like a Cara Cara)
- 1 cup thick Greek yogurt, fage
- 2 ice cubes, crushed (for iced version)
- sprinkle of cardamom, nutmeg and cinnamon for garnish
- fresh mint leaves for garnish
- Use the spices which you really like and feel free to vary the amounts to favor particular ones. For the iced option one: Combine the spices, carrot, fruit, honey, syrup, zest and juice ingredients in a blender to puree: Process. Then add the yogurt and ice cubes. Process until smooth.
- Pour into glasses and garnish with mint leaves and a sprinkle of all the spices you like.
- For option two, put the grated carrots, spices, honey, maple syrup, zest and juice in a sauce pan. Cook until the carrots are softened, about 5-8 minutes. Let cool. Then process in a blender with the yogurt and ice. Serve as in Step 2.
- For the warm option three, (where I suggest a bit more sweetener, maybe 1/2 tbl. more of honey) cook the carrots with sweeteners, juice and zest until soft, about 5 minutes. Then add the yogurt and simmer gently for another 5 minutes, but do not boil. Process in the blender and then pour into heat tolerant glasses. Garnish with spices and a drizzle of maple syrup.
- This recipe was entered in the contest for Your Best Carrot Recipe
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