Gingered, Savoury Carrot Juice

[minisoji]

Ingredients

2-3 carrots

2 cm section fresh ginger root

1 teaspoon white miso

juice of 1 lemon

extra virgin olive oil

whole sea salt (to taste)

1 pinch black pepper

1-2 ice cubes (optional)

fresh basil (for garnish)

Method

Peel and chop the ginger, then chop the carrots (no need to peel them if they’re organic). Run ginger and carrots through a juicer. In a shaker (or jar) combine the carrot and ginger juice, the miso (previously dissolved in 1 to 2 tablespoons tepid water), the lemon juice, a few drops of olive oil, a pinch of salt, a pinch of ground black pepper and the ice cubes. Shake gently, pour mixture into a glass, decorate with basil leaves and serve.