Carrot Ginger Turmeric Smoothie

A creamy dairy-free smoothie built on fresh homemade carrot juice, banana and pineapple.

Ingredients

3 cups	720 ml	carrots (for carrot juice)
2.25 cups	540 ml	filtered water (for carrot juice)
1.5		large ripe banana, peeled, sliced and frozen (more for a sweeter smoothie)
1.5 cup	360 ml	frozen or fresh pineapple
0.75 Tbsp	11 ml	fresh ginger, peeled (1 small knob yields ~1/2 Tbsp)
0.38 tsp	1.9 ml	ground turmeric (or sub cinnamon)
0.75 cup	180 ml	carrot juice
1.5 Tbsp	23 ml	lemon juice (1/2 small lemon yields ~1 Tbsp or 15 ml)
1.5 cup	360 ml	unsweetened almond milk

Make carrot juice by adding carrots and filtered water to a high speed blender and blending on high until completely pureed and smooth. Add more water if it has trouble blending / scrape down sides as needed.
Drape a large, thin dish towel over a mixing bowl and pour over the juice. Then lift up on the corners of the towel and begin twisting and squeezing the juice out until all of the liquid is extracted. Set aside pulp for smoothies, or baked goods (such as carrot muffins).
Transfer carrot juice to a mason jar – will keep for several days, though best when fresh.
To the blender add smoothie ingredients and blend on high until creamy and smooth. Add more carrot juice or almond milk if it has trouble blending. Scrape down sides as needed.
Taste and adjust flavors as needed, adding more banana or pineapple for sweetness, lemon for acidity, ginger for bite, and turmeric for warmth.
Divide between two glasses (as original recipe is written // adjust if altering batch size) and serve. Best when fresh.

Notes: Nutrition information is a rough estimate for 1 of 2 smoothies using 1/2 cup carrot juice (leftovers reserved for future smoothies).