Carrot Ginger Smoothie

Banana, ginger, turmeric, pineapple, lemon, carrot juice and coconut milk to make a refreshing vegan smoothie

Hey, guys! How’s your summer so far?

Making rad travel plans?
Ruin the marriage?
Dance until late in the morning?
If not, why not?
If yes, then you go.

My summer was quite majestic.

So far we’ve been to wine country, made frequent trips to farmers markets, finished the contents section of our print cookbook (coming out late 2015!), and generally just tried to relax. There’s just something lovely about a warm afternoon spent on the terrace sipping wine and relaxing.

Let’s do more than that. Take it easy, okay? Yes, we will.

Fresh carrot juice made in a blender

One of the things I love most about summer mornings is a good, heart-pounding exercise followed by a nutrient-dense smoothie. yum.

I’ve been reaching for the green stuff lately, but am in the mood to make the switch. This recipe works.

Guess what?

7 ingredients
Very hydrating
Bright orange
Very beautiful
natural sweet

A glass of our refreshing and delicious vegan Ginger Carrot Smoothie

Try this smoothie, okay?

If you like a slightly sweet smoothie with a touch of ginger, this is the one for you!

Also, is that more hippie than making your own carrot juice? I do not think so! Make your mom proud and do it yourself. If the color and taste of this smoothie weren’t enough, here’s a quick rundown of its health benefits:

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Ginger // stomach sedative, immune enhancer, antidote to infection, anti-inflammatory (source). It is nicknamed the “herbalist’s best friend” and has been a powerful plant in Ayurveda and Traditional Chinese Medicine for a very long time (source)!

banana // Digestive aid, rich in potassium, lowers blood pressure, healthy carbohydrates, tastes like candy (source)

pineapple // Contains vitamin C, anti-inflammatory, aids digestion, rich in antioxidants, energy booster, natural sweets (source)

Turmeric // Anti-inflammatory, rich in antioxidants, fights cystic fibrosis, fights free radicals, lowers cholesterol (source). Plus, it has been used for medicinal purposes in India for almost 4,000 years (source)!

lemon // Packed with vitamin C, rich in antioxidants, natural antibiotics, skin lightening, tastes like summer (1+2 sources)

Carrot // Antioxidant- and rich in Vitamin A, rich in beta carotene, vision booster, free radical scavenger (source)

If you try this recipe, let us know by leaving a comment, rating it, and tagging the #worthyrecipe image on Instagram – we’d love to see what you make. Happy drinking!

A glass of the immune-boosting vegan Ginger Carrot Turmeric Smoothie

Preparation time 20 minute
Total Time 20 minute
Portion 2 (smoothies)
Course Drinks, Breakfast, Snack
Cook Gluten Free, Indian Inspired, Vegan
Freezer Friendly 1 month
Is it fixed? Best when fresh



  • 2 cup carrot
  • 1 1/2 cup filtered water


  • 1 big ripe banana (pre-peeled, sliced ​​and frozen // more for a sweeter smoothie)
  • 1 cup frozen or fresh pineapple
  • 1/2 tablespoon fresh ginger (peel // 1 small knob makes ~1/2 Tbsp)
  • 1/4 tsp ground turmeric (or cinnamon sub)
  • 1/2 cup carrot juice
  • 1 tablespoon lemon juice (1/2 small lemon ~ 1 tablespoon or 15 ml)
  • 1 cup unsweetened almond milk


  • Make carrot juice by adding carrots and filtered water to a blender on high speed and blending on high speed until completely smooth and smooth. Add more water if having trouble blending/scraping the sides as needed.
  • Place a large, thin towel over the mixing bowl and pour out the juice. Then lift it in the corner of the towel and start twisting and squeezing the juice until all the liquid is extracted. Set aside the pulp for smoothies, or baked goods (such as carrot muffins).
  • Transfer the carrot juice to a jar – it will last for a few days, though it’s best when fresh.
  • In a blender add the smoothie ingredients and blend on high speed until smooth and creamy. Add more carrot juice or almond milk if blending is difficult. Rub the sides as needed.
  • Taste and adjust taste as needed, adding more banana or pineapple for sweetness, lemon for acidity, ginger for bite, and turmeric for warmth.
  • Divide between two glasses (as the original recipe wrote // adjust if changing batch size) and serve. Best when fresh.

Nutrition (1 of 2 portion)

Portion: 1 smoothies Calories: 144 Carbohydrate: 32 g proteins: 2.4 g Fat: 2.3 g Saturated fat: g Trans fat: g Cholesterol: mg Sodium: 112 mg Fiber: 5 g Sugar: 17.5 g
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