Indian Inspired Roasted Carrot Date Smoothie

Products Used
Indian Inspired Roasted Carrot Date Smoothie


  • 2 medium-sized carrots, peeled and cut into one-inch pieces
  • Non-stick cooking spray
  • 2 tablespoons chopped dates
  • 1 1/2 tablespoons Dixie Crystals Light Brown Sugar
  • 2 tablespoons lightly toasted and ground coconut
  • 1/2 teaspoon finely grated fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon garam masala
  • 1/8 teaspoon ground cloves
  • 3/4 cup plain Greek yogurt, divided
  • 1/2 cup coconut milk
  • 1 1/2 cups crushed ice
  • Pinch of ground cinnamon as a garnish


      1. Preheat oven to 400°F degrees.
      2. Place carrots in a 12-inch sheet of foil; spray liberally with non-stick cooking spray, crimp edges of foil and place on a baking sheet.
      3. Roast the carrots for 20 minutes or until caramelized and tender; remove from oven and carefully spoon into a food processor.
      4. Add dates, brown sugar, ground coconut, ginger, cinnamon, garam masala and cloves to carrots; puree mixture until smooth.
      5. Spoon carrot puree into a blender; add 1/2 cup yogurt and coconut milk; process 15 seconds.
      6. Add ice to blender and continue to process until mixture is smooth.
      7. Pour smoothies into tall glasses; garnish top with dollops of remaining yogurt sprinkled with a pinch of cinnamon.
      8. Serve with a straw.
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