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Beverage

Doogh with Carrot and Ginger: A Mediterranean Spa-Inspired Sipper

Original name: Doogh with Carrot and Ginger

Glass of doogh with carrot and ginger, garnished with mint and carrot ribbon, on a rustic table.
Prep
10 mins
Cook
15 mins
Servings
4
IranianEasyDrinkVegetarianGluten Free

About this dish

Doogh is a traditional Iranian yogurt drink, often flavored with mint and salt. Here, I blend it with roasted carrots and fresh ginger for a Mediterranean twist that's tangy, spicy, and subtly sweet.

This refreshing beverage is perfect for warm days or as a palate cleanser.

Ingredients

UK and US measurements are both included for every recipe.

plain yogurt

dairy

500 g

Imperial measurement: 2 cups

large carrot, peeled and chopped

vegetable

150 g

Imperial measurement: 1 cup chopped

fresh ginger, peeled and grated

spice

15 g

Imperial measurement: 1 tablespoon

cold water

liquid

250 ml

Imperial measurement: 1 cup

salt

seasoning

2 g

Imperial measurement: 1/2 teaspoon

ice cubes

other

100 g

Imperial measurement: 1 cup

fresh mint leaves, for garnish

herb

5 g

Imperial measurement: 1 tablespoon

Method

1

Cook the carrot

12 mins

Boil the chopped carrot in water for 10 minutes until tender. Drain and let cool.

2

Blend the base

2 mins

In a blender, combine the cooked carrot, yogurt, ginger, cold water, and salt. Blend until smooth.

3

Adjust consistency

1 mins

Add ice cubes if desired and blend again for a frothier drink. Taste and adjust salt.

4

Serve

2 mins

Pour into glasses over ice, garnish with mint leaves, and serve immediately.

Equipment

  • blender
  • knife
  • cutting board
  • pot
  • spoon
  • glasses

Nutrition facts

360 kcal
Calories
5 g
Protein
11 g
Carbohydrates
3 g
Fat
1 g
Fiber
200 mg
Sodium

Tips

  • For a thinner consistency, add more cold water until it reaches your preferred texture.
  • Grate the ginger finely to avoid stringy pieces in the drink, a microplane works best.
  • Doogh is traditionally served salty, but you can reduce the salt to 1/4 teaspoon if you prefer it less briny.

Serving suggestions

  • Serve as a refreshing summer drink with grilled meats or rice dishes.

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Luca Costa

Recipe by

Luca Costa

Specialises in Mediterranean Fusion cuisine

Luca puts tahini on pizza and za’atar on eggs. He calls it 'Mediterranean chaos' and has a small but devoted following.

Describe yourself in three words: Chaotic neutral, fusion pioneer, no regrets.