For as many smoothies as we drink you’d think I would have more recipes for them on this site! I generally don’t think about smoothie recipes. I just dump and pour what I think sounds good into the blender, whirl it up and call it good.
But sometimes I see a smoothie recipe that includes something new or different and I just have to try it. This is based on one of those recipes! Katie wrote a post for Simple Bites that included a recipe for an Orange Mango Carrot smoothie. I put greens in our smoothies all the time, but I had never even thought about carrots!
My blender isn’t terribly powerful so I opted to use steamed carrots like Katie suggested. This did take extra time, but I cooked extra and stored them in the fridge to use in smoothies for a few days. I didn’t mention the smoothies had carrots until after all my guys raved about them.
I did change the recipe a bit, and it was hard for me to actually measure out the ingredients! But it was delicious. So good, that we used up all our carrots making smoothies and had none left for salads the rest of the week:)
1 C. frozen strawberries
1 C. frozen mango
3/4 C. sliced carrots
2 T. maple syrup
3 C. kefir (or yogurt and milk)
1. Place sliced carrots in a small pot and add a splash or water-you just want about 1/2 an inch in the bottom of the pot. Cover and cook over medium heat until carrots are soft, about 5-10 minutes, depending on how thick the slices are.
2. Layer the frozen fruit, maple syrup, steamed carrots (with any cooking liquid) and kefir in a blender. Blend until smooth, then serve with a straw.
Notes: I didn’t add it to the whole pitcher full, but I really enjoyed a sprinkle of ground ginger in mine. David asked for seconds and couldn’t believe this had carrots!
If you’re using kefir make sure your blender has some empty space. It will expand when you blend it.
Yield: About 6 C. of smoothie
Adapted from Katie’s recipe on Simple Bites