Carrot Ginger Juice (2 Methods)
This carrot ginger juice is naturally sweet, spicy, and packed with nutrients. Just two main ingredients and a few minutes of active time, made easily with a juicer or a high-speed blender.
Servings: 2 Cups
Equipment
Ingredients
- 2.5 pounds carrots, scrubbed and chopped to fit juicer chute (peel if not organic)
- 2.3 ounces fresh ginger root, scrubbed (peel optional)
- 0.5 lemon, peeled (optional)
Instructions
- Scrub the carrots well under cold running water. Peel them if they are not organic. Chop into pieces that fit your juicer chute.
- Scrub the ginger root and trim any rough spots. Organic ginger can go in unpeeled. Chop into smaller pieces if needed.
- Feed the carrots through the juicer chute, followed by the ginger. Stir the combined juice well.
- If using lemon, peel it and pass it through the juicer chute, then stir again. Pour into a glass and serve immediately.
- Blender method: Peel and chop the carrots into 1 to 2 inch pieces. Peel the ginger. Add both to a high-speed blender with 0.25 cup of water. Blend until completely smooth.
- Pour the blended mixture through a fine mesh strainer or nut milk bag, pressing firmly to extract as much juice as possible. Squeeze in lemon juice if using, stir, and serve immediately.
Video
Notes
No need to peel carrots if they are organic. Peeled carrots give a slightly brighter, sweeter juice.
Do not discard the leftover pulp. Add it to smoothies, carrot muffins, carrot cake batter, or crackers. The pulp is also freezable.
Juicing ginger yields roughly 70 to 80 percent of its weight as liquid, so 2.3 ounces of fresh ginger gives about 1.6 ounces of juice.
For the blender method, use just enough water to help blending without diluting the juice too much. Start with 0.25 cup and add a splash more only if needed.
Adjust the amount of ginger to your spice preference. Start with less if you are new to ginger juice.
Do not discard the leftover pulp. Add it to smoothies, carrot muffins, carrot cake batter, or crackers. The pulp is also freezable.
Juicing ginger yields roughly 70 to 80 percent of its weight as liquid, so 2.3 ounces of fresh ginger gives about 1.6 ounces of juice.
For the blender method, use just enough water to help blending without diluting the juice too much. Start with 0.25 cup and add a splash more only if needed.
Adjust the amount of ginger to your spice preference. Start with less if you are new to ginger juice.
Nutrition
Serving: 1Cup | Calories: 266kcal | Carbohydrates: 63g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 396mg | Potassium: 1987mg | Fiber: 17g | Sugar: 28g | Vitamin A: 94721IU | Vitamin C: 49mg | Calcium: 199mg | Iron: 2mg