Rinse the vegetables under cold running water to remove any excess dirt. Remove the tops from the carrots and any dead leaves from the celery. Remove the skin from the ginger.

Process all ingredients (excluding the yoghurt), through a juicer. Pour into serving jug. Mix well with a spoon so that the  ingredients don’t separate. For a creamier juice, stir  through the yoghurt with a whisk or pulse for a minute in a blender.

Serve immediately with a few ice cubes.