Classic Fresh Carrot Juice
Yields: Approximately 1 large glass
Ingredients
Carrots: 6–8 large carrots (organic is preferred if you don’t want to peel them).
Water: 1/2 cup (only needed if using a blender).
Optional Boosters:
Lemon: 1/2 a lemon (peeled) for brightness.
Ginger: A 1-inch knob for a spicy kick.
Apple: 1 green apple if you prefer a bit more sweetness.
Equipment
A high-speed juicer OR a powerful blender and a nut milk bag (or fine-mesh strainer).
Instructions
Step 1: Prep the Carrots
Wash the carrots thoroughly under cold water. Scrub off any dirt. If they aren’t organic, you may want to peel them to remove any bitterness from the skin. Trim off the green tops (though you can save a small sprig for garnish like in your photo!).
Step 2: Juice or Blend
If using a Juicer: Simply feed the carrots through the chute one by one. The machine will separate the pulp automatically.
If using a Blender: Chop the carrots into 1-inch chunks. Place them in the blender with 1/2 cup of water. Blend on high until it becomes a thick puree.
Step 3: Strain (Blender Method only)
Place a nut milk bag or a fine-mesh strainer over a pitcher. Pour the carrot puree into the bag and squeeze firmly until all the liquid is extracted. You’ll be left with dry pulp in the bag and smooth juice in the pitcher.
Step 4: Serve
Pour the juice into a tall glass over ice if desired. Drink it immediately to get the maximum nutrient benefit, as fresh juice oxidizes quickly.
Pro Tip: Adding a tiny drop of high-quality oil (like olive or avocado oil) to your juice can actually help your body absorb the fat-soluble Vitamin A in the carrots more effectively!