Drinks & Juicing
Carrot, Apricot, Turmeric & Cashew Smoothie
A journey of orange! Sweet, sharp apricots and oranges are balanced by earthy carrots and turmeric. Bananas and cashews both add body and creaminess, especially if you have time to soak the cashews first. Turmeric can be strong, even in small amounts, so add a little and adjust it to taste; it also stains easily, so handle with care.
Cook's notes
You can replace some of the water with other liquids if you like. A handful of ice is great for a summer’s day, giving a slushie feel. Half water and half apple juice or coconut water both work well, but increase the sweetness. A dollop of yogurt adds extra creaminess.
Ingredients
- 2 carrots
- 400g apricots
- 2 bananas
- 2 oranges
- 25g fresh turmeric
- 50g cashew nuts
Method
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Step 1
Peel and coarsely grate the carrots. Remove the stones from the apricots. Peel and chop the bananas. Peel the oranges. Peel and roughly chop the turmeric; using the tip of a teaspoon to peel makes things easier.
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Step 2
Pop the carrots, apricots, bananas, oranges and cashew nuts into a blender with 700ml of cold
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Step 3
water and half of the turmeric. Blitz until completely smooth. The smoothness may depend on the oomph of your blender. If you think yours may struggle, try soaking the nuts overnight (discard the water) and skinning the fruit and veg, or pass it through a sieve before serving.
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Step 4
Check the consistency and add a dash more water if it seems too thick. Taste and add more turmeric to your liking.
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Step 5
The smoothie will keep well in the fridge for a couple of days; just give it a good shake to bring it back together. Depending on the volume of your blender, it may be easier to make it in batches as and when you need.