Ingredients :

• Carrots — Two medium carrots, firm, with smooth skin. Soft carrots produce a dull juice without character. Bulk market carrots have a much sweeter flavor than those in plastic bags. No need to peel them if you scrub them well under cold water.
• Fresh Ginger — One centimeter of fresh rhizome — not powder. When cut, it immediately releases a lemony and peppery, almost sharp scent. Powder is okay for cooking emergencies, but in a juice, it leaves an unpleasant bitterness. If you like strong sensations, go up to two centimeters. Store the rest in the freezer: it grates directly from frozen and lasts for weeks.
• Red or Yellow Bell Pepper — Not the green one — too vegetal, slightly bitter in a juice, it pulls the drink toward something less pleasant. Red or yellow bring a natural sweetness without unbalancing the taste. If you have a chili pepper on hand and a strong stomach, a small pinch is a great substitute for the bell pepper.
• Honey and Lemon — Frankly, if your carrots are good, you won’t need them. But if the result is a tad too earthy, a few drops of lemon immediately wake the whole thing up. Honey rounds and softens it — a teaspoon is enough, don’t drown the juice in it.