East Indian Inspired Roasted Carrot Prune Smoothie

Ingredients

• 2 medium sized organic carrots, peeled and cut into one inch pieces
• Non stick cooking spray
• 1 cup carrot juice
• 4 tablespoons chopped prunes
• 2 tablespoons brown sugar
• 2 tablespoons lightly toasted and ground coconut
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon garam masala
• 1/8 teaspoon ground cloves
• 1 cup coconut milk
• 1 cup plain Greek yogurt, divided
• 2 cups crushed ice
• Garnish: Pinch ground nutmeg

Instructions

1. Preheat oven to 400F. degrees. Place the carrots in a 12 inch sheet of foil. Spray carrots liberally with non stick cooking spray. Fold foil wrap into a packet. Place packet on a baking sheet. Roast the carrots for 20 minutes or until caramelized and tender. Remove carrots from oven.
2. Carefully spoon carrots into a blender. Add the carrot juice, prunes, brown sugar, ground coconut, ginger, cinnamon, garam masala and cloves to the carrots. Pulse mixture a few times to blend. Add 3/4 cup yogurt, coconut milk and ice to blender. Process mixture until smooth.
3. Divide and pour smoothies into four tall glasses. Garnish top of smoothies with dollops of remaining yogurt sprinkled with a pinch of nutmeg.

Cook’s notes