Favorite Carrot Smoothie

Bursting with vitamin C from citrus, mango, and carrots, this carrot smoothie is a delicious way to offer veggies to the kids. (The key to this smoothie is blending it super smooth, so don't be afraid to let the blender run for 30-60 seconds!)

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 0

Total Time 5

Servings

Calories 335kcal

Author Amy Palanjian

Equipment

Ingredients

Carrot Smoothie

1 cup milk (I prefer nondairy milk here)
1¼ cup frozen mango cubes
½ cup cooked and cooled carrots (or finely grated fresh carrots)

Optional Add-Ins

1 tablespoon almond butter
1 tablespoon hemp seeds
1 small peeled clementine
¼ cup plain or vanilla Greek yogurt

US Customary - Metric

Instructions

Add the milk, mango, and carrots to a blender. Add any optional ingredients.
Place the top on the blender. Starting on low and working up to high, blend until very smooth or for 30-60 seconds.
Serve cold.

Video

Notes

I like to use either fully cooked, plain, cooled carrots OR grated carrots in this since they are easier to blend very smooth.
If you aren't sure if your blender is high-powered enough to blend raw carrots, you may want to soak the grated carrots in hot water for a few minutes, then drain them before adding to the blender. This will soften them and help them blend more easily.
To make this super creamy, add the optional yogurt.
Serve in small open cups or a reusable pouch for babies and toddlers.
If serving this for a meal, add a muffin, toast, cereal, eggs, or another fave food to round it out.
Store leftovers in an airtight container in the fridge for up to 24 hours.

Nutrition