Carrot Recipe

Wash and chop

Wash the carrots thoroughly under cold running water. Peel them if you prefer a smoother texture, then roughly chop into 1-inch pieces so they process easily. Peel the banana and break into large chunks. If using whole oranges instead of pre-squeezed juice, zest one orange (optional) and then juice to yield 1 cup.

Measure out cold water, honey (or maple syrup), lemon juice, ground ginger (if using), and a small pinch of salt so everything is ready to add to the blender or juicer.

If using a juicer

Run the chopped carrots through the juicer first to extract carrot juice. Add the orange juice to the carrot juice and whisk in the honey, lemon juice, ground ginger (if using), and a pinch of salt. If you want some banana texture, mash the banana into a smooth puree and whisk it into the juice mixture. Stir in cold water to adjust consistency and chill with ice before serving.

If using a high-speed blender (recommended for banana)

Place the chopped carrots, banana chunks, orange juice, and cold water into the blender. Blend on high for 45–60 seconds until completely smooth. Taste and add honey (or maple syrup) a little at a time to reach your preferred sweetness, then add the lemon juice, a pinch of salt, and the ground ginger if using. Blend 5–10 seconds more to incorporate.

If the mixture is too thick, add additional cold water 2 tablespoons at a time until you reach the desired consistency. For a colder drink, add ice cubes to the blender and pulse until crushed, or pour the blended juice over ice.

Pour the carrot, banana & orange juice into two glasses. Garnish each glass with an orange slice or a carrot ribbon and a sprig of fresh mint if desired.

Serve immediately for the best flavor and nutrient retention. If storing, keep in an airtight container in the refrigerator and consume within 24 hours; shake or stir well before drinking as separation may occur.