Good Morning Carrot Smoothie

Carrot Smoothie Recipe
By: Kristen DeAngelis

One of my favorite morning juices is still the orange colored Morning Tang recipe I posted a little over a year ago.  Today I decided to twist things up and try the ingredients in a smoothie! This recipe is packed with Vitamin A, C and carotenoids that are important for immune function and will give your skin a gorgeous glow. I love the sweet taste despite it being mostly veggie based!

As you may know, a liquid base is required to allow the blender blades to have a substance to help pulverize your veggies and fruits into a smoothie.  I decided to do a little experiment and try this recipe two ways.

Here are a few liquid base options you can choose from:

  • Water
  • Coconut Water (Great to use if you don’t like coconut water on its own)
  • Fresh Juice! (Provides an extra dose of carotenoids that are more bioavailable in a concentrated form)
  • Dairy-Free Milk: Almond Milk, Coconut Milk, Soy Milk, Hemp Milk

For my recipe experiment, I checked out fresh carrot juice vs. coconut water in two separate smoothie concoctions.  They both are delicious but you be the judge! What is your favorite?

4 votes, average: 2.75 out of 54 votes, average: 2.75 out of 54 votes, average: 2.75 out of 54 votes, average: 2.75 out of 54 votes, average: 2.75 out of 5 (4 votes, average: 2.75 out of 5)
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  • 1 cup (250 ml) coconut water OR 1 cup (250 ml) fresh carrot juice
  • 1 carrot
  • 1/2 orange or yellow bell pepper (capsicum)
  • 1/2 apple
  • 1/2 lemon
  • 1 in (2.5 cm) piece of fresh ginger


  1. Wash all produce well.
  2. Peel carrot and lemon, remove core from apple, and remove outer skin from ginger.
  3. If using carrot juice instead of coconut water, juice 4 – 6 large carrots.
  4. Add all ingredients into the blender and blend on high for 45 – 60 seconds until smooth.

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Kristen DeAngelis

Kristen is the executive assistant and certified nutritionist for Joe Cross and his team at Reboot with Joe. Her multi-disciplinary approach to health and wellness stresses a plant-based diet, engaging in regular movement, physical activity and yoga, and practicing mindfulness techniques. She is a Registered Dietitian Nutritionist and Yoga Instructor, with a B.S. in Nutrition and Exercise Science from Virginia Tech and a 200-Hr Yoga (RYT), YogaFit, and American Council on Exercise certification. If she’s not smiling in the kitchen, Kristen loves practicing yoga, running or finding a fitness challenge, and visiting friends and family from her hometown near Boston, MA.

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