¾ cup of thinly sliced carrots
2 cups milk
2 generous pinches of cardamom powder
1 tbsp. organic sugar or any other sweetener
Wash and soak almonds for at least 4 hours. Remove the skin and set aside.
Bring milk to a boil and add sugar.
Simmer the milk for about 5 minutes, stirring constantly.
Add sliced carrots, almonds and cardamom powder. Switch off the stove.
keep the pan covered and set aside to cool. It can be refrigerated as well.
blend almonds, carrots and half of the milk to smooth puree. Then add the rest of the milk and blend once more.
Serve carrot milkshake chilled or at room temperature.