How to make Curiously Tropical Carrot Smoothie

I wanted a tropical immune boost once I had smoothie envy from my nursing friends, Lyndsay and Jen, so I whipped up a morning smoothie back in the end of March. This smoothie has been getting me through this quarantine and perfectly transitions into summer. I wouldn’t think to add raw carrots, but they’re so refreshing & vibrant. You taste the mango, citrus, and ginger at the forefront of this drink, that you can’t even taste the carrots! I think I’ll be experimenting with more veggies in smoothies thanks to this Carrot Turmeric Smoothie.

Ingredients (serves 1).

  • 1/2 c frozen mango
  • 5-6 baby carrots
  • 1 clementine, peeled
  • 1/2” piece of ginger root, peeled
  • 1 packet @foursigmatic mushroom golden latte *
  • 1 T shredded coconut
  • 1 c unsweetened almond milk + coconut milk blend
  • 4-5 ice cubes

* NOTE: If you don’t have the mushroom golden latte (which understandably, most people don’t have this hanging out in their pantry), try these spices instead:

1 t turmeric  +  1/4 t cinnamon  +  1/8 t cardamom  +  1/8 t nutmeg  +  pinch of cloves

How to make Curiously Tropical Carrot Smoothie

  1. Combine all ingredients in a blender and blend until smooth. Add milk and ice as needed.
  2. Pour into a glass. (Carefully! — turmeric stains.)
  3. Sprinkle with extra coconut and turmeric (optional).
  4. Enjoy!

Nutrition for 1 smoothie (with golden latte packet).

  • 227 calories
  • 7.4. g fat (29%)
  • 37.8 g carbs (66%)
  • 3 g protein (5%)
  • 6.2 g fiber
  • 22 g sugar

Thanks for Shanna Smith from Spiritea Drinks