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Tall glass of thick carrot orange ginger juice on a bamboo board with an orange half, ginger and carrots

Carrot Orange Ginger Juice

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A thick, bright carrot orange ginger juice made in a blender, no juicer needed. Grated carrots, fresh orange juice and a little peeled ginger blend into a smooth, naturally sweet drink. Keep the pulp for a smoothie-style glass, or strain it for a lighter juice.

  • Total Time: 20 minutes
  • Yield: 2 servings (about 2 3/4 cups / 650 ml total, about 1 1/3 cups each)

Ingredients

Scale

For the juice:

4 medium carrots (about 9 oz / 250 g), scrubbed, trimmed and peeled (about 2 1/2 loosely packed cups grated)

3 to 4 navel oranges, juiced (about 1 cup / 240 ml fresh orange juice)

1-inch piece fresh ginger (about 10 g), peeled and thinly sliced

1/2 to 1 cup (120 to 240 ml) cold water, or a few ice cubes

Optional add-ins:

1 tablespoon fresh lemon juice

1 to 2 teaspoons honey or pure maple syrup

1 pinch ground turmeric

Instructions

1. Wash: Wash your hands. Rinse and scrub the carrots under cool running water, and rinse the oranges and ginger too (no soap). Trim the carrot tops and ends, then peel the carrots. 2. Grate: Grate the carrots on the coarse side of a box grater. (With a high-speed blender, you can cut them into 1-inch chunks instead.) 3. Ginger: Scrape the skin off the ginger with the edge of a teaspoon, then slice it into thin coins. 4. Juice: Roll the oranges on the counter, cut them in half and squeeze them with a reamer or citrus juicer until you have about 1 cup of juice. Remove any seeds. 5. Load: Put the grated carrots and ginger in the blender. Add the orange juice, 1/2 cup cold water and any optional add-ins. Close the lid tightly. 6. Blend: Start on low, then blend on high until smooth and opaque: about 60 to 90 seconds in a high-speed blender, or 2 to 3 minutes in a regular blender. Scrape down the sides once or twice. If too thick to move, add more cold water a few tablespoons at a time, up to 1 cup total. 7. Taste: Adjust with more orange juice, lemon or honey if you like. 8. Serve: Pour into 2 tall glasses and serve cold right away, with the pulp. For a juice-style drink, strain it first (see Notes).

Notes

Real ready time: about 20 minutes (18 minutes prep + 2 minutes blending). Add about 5 minutes if you strain it. Pulp or strained: keep the pulp for a thick, smoothie-style drink with carrot fiber; for juice-style, strain through a fine-mesh strainer or nut milk bag, pressing with a spatula. You will get about 2 cups; most fiber stays in the pulp (use it in muffins or oatmeal). Ginger: 1 inch gives a gentle kick; use up to 1 1/2 inches for more heat. Very young, thin-skinned ginger can stay unpeeled if well scrubbed. Shortcut: 1 cup store-bought 100% orange juice can replace fresh oranges. Honey is not safe for babies under 1 year old. Storage: this is fresh, unpasteurized juice. Refrigerate leftovers right away in an airtight bottle filled near the top; best within 24 hours, 48 hours at most. Shake before serving (separation is normal). Do not leave at room temperature for more than 2 hours. Freeze in ice cube trays up to 2 months (quality guideline). Food safety: per the FDA, untreated fresh juice can carry bacteria from produce; children, older adults, pregnant women and people with weakened immune systems are at higher risk. Wash produce well and drink promptly. Make-ahead: grate carrots and peel ginger up to 1 day ahead, covered in the fridge. Nutrition is an estimate per serving (1 of 2, pulp kept, no optional add-ins), calculated from standard USDA FoodData Central values. It varies with produce size and brands, and drops in fiber if strained. Diet: vegan without honey and gluten-free; if adding honey, use vegetarian/gluten-free.

  • Author: Elian Cove
  • Prep Time: 18 minutes
  • Cook Time: 2 minutes
  • Category: Drinks
  • Method: Blended
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipesmind.com/carrot-orange-ginger-juice/