Carrot Ginger Turmeric Juice is bright, refreshing, and full of anti-inflammatory ingredients! Ready in just about 5 minutes, it's a great morning treat that is very hydrating. It's inspired by the version from Trader Joe's and no juicer is required!
Jump to:
- Ingredients in this Recipe for Homemade Carrot Ginger Turmeric Juice
- How to Make Carrot Ginger Turmeric Juice
- When juicing turmeric or ginger, can you leave the skin on?
- How long does turmeric juice last?
- What can I do with juice pulp?
- Other Anti-Inflammatory Drink Recipes to Try
- Carrot Ginger Turmeric Juice
Ingredients in this Recipe for Homemade Carrot Ginger Turmeric Juice
Turmeric is a flowering plant and spice that comes from the root (rhizome) of the curcuma longa plant, which is a perennial in the ginger family. Its major active ingredient is curcumin, which is what gives it such a bright yellow color. Beware, this can stain items easily!
It has a bitter, strong, and earthy flavor and an aroma similar to mustard. Fresh turmeric can be purchased in most large scale grocery and health food store produce sections. Dried turmeric can be found in the spice aisle.
- 3 large organic carrots, sliced into short pieces
- Juice of one large lemon
- 1 inch (2.54 cm) knob of fresh ginger (or 1 teaspoon ground ginger)
- ½ inch (1.27 cm) knob of fresh turmeric (or ¼ teaspoon ground turmeric)
- 3 twists of freshly ground black pepper (one large pinch)
- Pinch of chili powder
- 1 TBS maple syrup
- 2 cups cold water
As you may be able to see in these photos, I used pink lemons in this recipe just for fun. Regular lemons work perfectly well!
How to Make Carrot Ginger Turmeric Juice
1. To a high-speed blender, add chopped carrot pieces, lemon juice, ginger, turmeric, black pepper, chili powder, maple syrup, and cold water. Blend on low speed, gradually increasing until everything is incorporated.
2. Pour mixture through a fine mesh strainer to remove juice pulp. Alternatively, pour through a thin cloth or nut milk bag, squeezing to expel all juice. Set pulp aside (more details on that in the notes below).
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3. Serve immediately, or chill in the fridge for 2-3 days.
When juicing turmeric or ginger, can you leave the skin on?
Yes. While like any produce it is good to wash it thoroughly prior to using (it does grow in the ground after all), the skins of turmeric and ginger are safe to consume. To save time, I toss them right in the blender after washing, peel and all.
How long does turmeric juice last?
This juice will last for 2-3 days when stored in a pitcher in the refrigerator. It tastes best when fresh.
What can I do with juice pulp?
To reduce food waste, I highly encourage you to save juice pulp leftover from this recipe. It can easily be incorporated into baked goods. For example, it can take the place of grated zucchini in this vegan zucchini bread recipe. It can also be easily folded into this vegan pancake recipe.
Other Anti-Inflammatory Drink Recipes to Try
Classic Hot Toddy with Ginger and Lemon
Carrot Ginger Turmeric Juice
Ingredients
- 3 large organic carrots sliced into short pieces
- Juice of one large lemon
- 1 inch 2.54 cm knob of fresh ginger (or 1 teaspoon ground ginger)
- ½ inch 1.27 cm knob of fresh turmeric (or ¼ teaspoon ground turmeric)
- 3 twists of freshly ground black pepper one large pinch
- Pinch of chili powder
- 1 TBS maple syrup
- 2 cups cold water
Instructions
- 1. To a high-speed blender, add chopped carrot pieces, lemon juice, ginger, turmeric, black pepper, chili powder, maple syrup, and cold water. Blend on low speed, gradually increasing until everything is incorporated.
- 2. Pour mixture through a fine mesh strainer to remove juice pulp. Alternatively, pour through a thin cloth or nut milk bag, squeezing to expel all juice. Set pulp aside (more details on that in the notes below).
- 3. Serve immediately, or chill in the fridge for 2-3 days.
Tara says
This was excellent and so simple! Thanks so much!
Emily says
Thank you, Tara! I appreciate it!