- Wash and peel the carrots, cut into pieces 3 cm long and place in the blender jug. Peel the orange and cut into eighths, remove the seeds and put the flesh into the blender jug. With the measuring beaker in place, chop the carrot and orange pieces for 10 seconds/speed setting 6. Then use the spatula to scrape down the inside of the blender jug.
- Add the dried cranberries, oats, yoghurt, the room-temperature coconut milk, agave syrup and the ice cubes and, with the measuring beaker in place, blend for 1 minute 30 seconds/speed settings 6–10, increasing the speed gradually.
- If necessary, use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, blend the smoothie again for 20 seconds/speed setting 10.
- Divide the smoothie between 2 glasses, garnish with coconut flakes and serve.
Instead of rolled oats, you can also opt to use muesli for your carrot smoothie.
You can use a mild-flavoured honey instead of agave syrup.
Bon appétit with Monsieur Cuisine