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Home » Drinks + Smoothies » Tropical Carrot Smoothie Recipe

Tropical Carrot Smoothie Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 2, 2022
4.94 from 16 votes


Last Updated March 2, 2022 | 2 Comments

This post may contain affiliate links. Read my disclosure policy.

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Made with 100% carrot juice, oat milk, fresh ginger, banana, pineapple, and mango, this 5-minute Tropical Carrot Smoothie Recipe is a delicious treat the whole family will love! Vegan, gluten-free, and dairy-free.

Three glasses filled with icy cold tropical carrot smoothie.

Easy Carrot Smoothie

Carrots aren’t the first thing that comes to mind when making a smoothie. They’re really hard, for starters. I mean, not all of us have blenders powerful enough to pulverize this solid root vegetable. As a result, they’re usually skipped over for more blendable veggies like spinach or cooked beets and saved for roasting and dipping into hummus.

Fortunately, I have solutions. Because carrots really deserve a spot in smoothies– especially when they’re combined with tropical fruits like mango and pineapple.

Anyway, my 6-year-old could not get enough of this orange-colored smoothie! Proof that my child does like some of the things I make for him.

Ingredients needed to make a carrot smoothie including frozen mango, pineapple, banana, carrot juice, ginger, and oat milk.

Ingredients

  • Carrot Juice – Not all carrot juice is created equally. In fact, most carrot juice available is probably a carrot juice “blend” of some sort to sweeten it up a bit. You could use this, of course, but to get the full nutritional benefits of carrot juice, you’ll want to use carrot juice that is 100% carrot juice listed as the ingredient.
  • Oat Milk – I added oat milk (personal preference), but feel free to use what works best for you and your family. Prefer not to use any milk at all? Substitute with more carrot juice or use pineapple juice instead.
  • Bananas – If you have frozen bananas, use them. Frozen bananas make smoothies extra cold and creamy. 
  • Frozen mango and pineapple – Frozen fruit is an absolute must. It’s like adding sweet, delicious-flavored ice cubes which helps keep your smoothie ice-cold.
  • Fresh ginger – Ginger is believed to soothe upset tummies, fight infections, and boost immunity (source). I just think it tastes good.

For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.

How to Make this Carrot Smoothie

Add the liquids (carrot juice and milk) followed by solid and frozen ingredients (frozen fruit and ice) to the bowl of a large, high-speed blender. Process until the frozen fruit and the ginger is fully blended. Divide among glasses and serve immediately.

Blending a tropical carrot smoothie in a blender.

Can You Use Fresh Carrots in Smoothies?

Yes. If you can’t find 100% carrot juice, it’s super easy to simply toss a carrot or two into your smoothie! Simply wash, and roughly chop, before transferring to the bowl of your blender. The only thing you’ll need is a high-speed blender (my Vitamix tears through carrots no prob).

If you’re concerned that your blender won’t be able to fully process your carrots, simply shred your carrots first. Easy, right?

And the bonus of adding whole carrots? All that healthy fiber plus the yummy juice.

Overhead image of three glasses filled with icy cold carrot smoothie made with carrot juice, ginger, mango, and pineapple.

More Smoothie Recipes,

  • Acai Bowl Recipe; How to Make Your Own Acai Bowl
  • Mango Peach Green Smoothie Recipe
  • Healthy Pumpkin Smoothie Recipe
  • The Best Green Smoothie Recipe
  • Easy Strawberry Banana Smoothie Recipe
Three glasses filled with icy cold tropical carrot smoothie.

Have you tried making this Carrot Smoothie Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Three glasses filled with icy cold tropical carrot smoothie.

Tropical Carrot Smoothie Recipe

4.94 from 16 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
5-minute vegan tropical Carrot Smoothie Recipe! Made with 100% carrot juice, oat milk, fresh ginger, banana, pineapple, and mango, the whole family will love this delicious treat – little ones included!
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Prep Time 5 mins
Total Time 5 mins
Course Drinks
Cuisine American
Servings 4 (small) smoothies
Calories 132 kcal

Equipment

  • Blender

Ingredients
  

  • 1 cup fresh carrot juice
  • 1 cup oat milk - (or milk of choice)
  • 1 large banana - (or 2 small)
  • 1 cup frozen pineapple
  • 1 cup frozen mango
  • 1 cup ice
  • ½ tablespoon fresh ginger - (1 small knob of fresh ginger peeled)
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Instructions
 

  • Add all ingredients to the bowl of a large blender, starting with the liquids (carrot juice and milk) and ending with the frozen ingredients (frozen fruit and ice).
  • Process until frozen mango and pineapple are fully blended and the ginger is completely processed.
  • Best served immediately.

Nutritional Information

Calories: 132kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 438mg | Fiber: 3g | Sugar: 21g | Vitamin A: 11898IU | Vitamin C: 43mg | Calcium: 110mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Carrot Smoothie, Carrot Smoothie Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

3.6K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Annesia says

    May 7, 2020 at 9:27 am

    5 stars
    This is really good!!!! You know it is good when it is kid approved. Thank you so much for sharing, my whole family enjoyed this smoothie. 🤩🤩🥳🥳 I juiced carrots and ginger together and then added the juice to the blender then added the rest of the ingredients, phenomenal!!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      May 8, 2020 at 10:17 am

      That’s awesome Annesia, I am glad your whole family loved it 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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