Carrot Smoothie

Carrot Smoothie



  • 2 cups carrots
  • 1 1/2 cups filtered water


  • 1 large ripe banana (previously peeled, sliced and frozen / more for a sweeter smoothie)
  • 1 cup frozen or fresh pineapple
  • 1/2 Tbsp fresh ginger (peeled / 1 small piece yields ~1/2 Tbsp)
  • 1/4 tsp ground turmeric (or substitute cinnamon)
  • 1/2 cup carrot juice
  • 1 Tbsp lemon juice (1/2 small lemon yields ~1 Tbsp or 15 ml)
  • 1 cup Unsweetened chia milk



  1. Make carrot juice by adding carrots and filtered water to a high-speed blender. Blend on high speed until completely pureed and smooth.
  2. Add more water if necessary for blending completely / scrape down container sides as needed.
  3. Use a large, thin dish towel to cover a mixing bowl and pour the juice over the towel. Then lift up the corners of the towel and begin twisting until all of the liquid is extracted. Set aside pulp for smoothies, or baked goods (such as carrot muffins).
  4. Transfer carrot juice to a mason jar – it will keep for several days, though best when fresh.
  5. Add smoothie ingredients to the blender. Blend on high speed until creamy and smooth. Add more carrot juice or chia milk if there is trouble blending. Scrape down the sides of the blender as needed.
  6. Taste and adjust flavors as needed, adding more banana or pineapple for sweetness, lemon for acidity, ginger for zing, and turmeric for warmth.
  7. Pour into two glasses (according to the original recipe, or adjust if altering number of portions) and serve. Best when fresh.

*The nutrition information below is a rough estimate for 1 (of 2 smoothies) using 1/2 cup carrot juice (leftovers reserved for future smoothies).


Per serving 

Calories: 144
Total fat: 2.3 g 
Carbohydrates: 32 g
Sugar: 17.5 g
Fiber: 5 g
Protein: 32 g