Eosinophilic Esophagitis Friendly Carrot Ginger Smoothie
Total time10 min
Prep time10 min
Cook time0 min
5.0(25)
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Learn more →Ingredients
2 servings
- 2 medium carrots, peeled and roughly chopped
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 1 tbsp fresh ginger, peeled and grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 tbsp honey
- 1 tsp fresh lemon juice
- ½ cup ice cubes (optional)
Instructions
- 1
Add the carrots, coconut milk, water, ginger, turmeric, Ceylon cinnamon, honey, and lemon juice to a blender. Add the ice cubes, if using.
- 2
Blend on high speed for 60–90 seconds, until completely smooth with no visible carrot pieces.
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