|Recipe by:||Phillippa Cheifitz|
|Prep time:||15 minutes|
Blend the carrot with the orange juice and chill well.
Add the grated ginger and garnish with carrot curls, coriander, pink salt and chilli, if using.
Cook’s notes: Himalayan pink salt, available at specialty food stores, has a high mineral content and a beautiful pink colour. Read more about gourmet salts.
Try raw beetroot, baby marrows or ripe red tomatoes, skinned and chopped, instead of carrot.
Wine: Jordan Unwooded Chardonnay 2009Back