Instructions

1. Pour water in a small saucepan along with carrots and ginger. Place onto the stove and bring to a boil. Turn down to a simmer and cook for 10 minutes or until the carrots are very tender.
2. Remove from the heat and add tea bags. Cover and steep for 5 minutes.
3. Remove the ginger and the tea bags. Squeeze out all the liquid from the tea bags.
4. Set the pan on a hot pad in the refrigerator for 10 minutes.
5. Transfer the carrot mixture to a blender, adding the pineapple and honey. Cover and blend until smooth. Pour into glasses to serve.

Notes

Yields 4 servings