It’s always satisfying to have an “a-ha” moment, and I had one the other day regarding carrots in my smoothies.
The issue prior to the “a-ha” was this: I’ve seen many a smoothie recipe calling for carrot juice, but I wanted a recipe that uses whole carrots. Carrot juice has several problems: It is expensive, or it requires hauling out my husband’s clunky juicer of old to get a few drizzles of juice, and more importantly, all of the fiber (of which carrots have plenty) is removed. Whole carrots, by contrast, are cheap, always in my refrigerator, have all of their fiber intact, and are ready-to-use.
I tried giving whole carrots a whirl on several occasions to chunky, unpalatable results. If you have a Vitamix, you can liquify just about anything, but in an average blender, chopped carrots only become smaller chopped carrots, which is antithetical to a smoothie.
A solution dawned on me while grating carrots for some muffins. I was using the small grating holes because I like the extra-fine shreds in the muffins (they lead to moister, less dense muffins in the end). Why not do the same for a carrot smoothie?
So I did. And it was smooth, sweet delicious bliss. Even the oldest, clunkiest blender will produce a velvety carrot concoction when the carrots are prepped this way. And cleaning a box grater is a breeze compared with de-mucking the juicer.
Here’s my recipe for a mango-carrot smoothie, but keep in mind you can add a handful of finely shredded carrots to just about any smoothie. It will add gorgeous color, loads of nutrition, natural sweetness, and some extra body. Happy sipping!
Place all of the ingredients in blender; puree until smooth. Done!
(1) I strongly advise peeling the carrots! I am all for keeping the peel on carrots about 99% of the time, but unless they are super-fresh carrots (i.e., right out of your garden or straight form the farmer’s market), give them a peel for optimal flavor. (2) The mango need not be frozen, but it produces a thicker smoothie. (3) Here is some more nutrition 411: This humble smoothie has 267% of your daily Vitamin A, 101% of your Vitamin C requirements, is high in potassium and vitamin B6, is very low in sugar, and is very high in dietary fiber.
501. Apple carrot orange juice. – Moms Kitchen Menu
Saturday 21st of November 2020
[…] the body. It helps repair skin tissue and protects against the sun’s harsh rays. One of my tricks for adding whole carrots to smoothies is to grate them before adding to the blender. This step isn’t necessary if you have a turbo […]
Tuesday 11th of August 2015
Made the smoothie into Popsicles for my 1 year old daughter. I used a tablespoon of agave for the sweeter.
Tuesday 11th of August 2015
Great idea, Liz! :)
Saturday 23rd of August 2014
I use baby carrots in my majic bullet with no need to peel. I also add cherries to prevent my gout flare ups. Almond milk, flax seed, and Greek yogurt are also added. No need to sweeten.
Healthy Recipes Monday to Friday: 5 carrot recipes | Green Vision
Monday 9th of June 2014
[…] Friday: Carrot-Mango Smoothie The best thing about this carrot mango smoothie? It’s made from whole carrots and not carrot juice. Get the recipe from Power Hungry here. […]
Tuesday 13th of May 2014
Go with the lebanese flavour by adding fresh ginger to carrot juices- the grater will do this just fine- grate the ginger, and then squeeze the heap of fibre over the juice to extract the ginger juice..... a bit of zip.....