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Home » Recipes » Summer

Carrot Ginger Turmeric Juice

Published: Jan 23, 2022 · Modified: Mar 9, 2025 by Emily · 2 Comments

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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!

glass pitcher of carrot turmeric ginger juice being poured into a glass
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 Bright and Refreshing Drink Recipes to Try
  • Carrot Ginger Turmeric Juice

Ingredients in this Recipe for Homemade Carrot Ginger Turmeric Juice

side view of pink lemons and carrots on a board (ingredients needed for 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!

side view of carrot ginger turmeric juice being strained over fine mesh

How to Make Carrot Ginger Turmeric Juice

1. Add chopped carrot pieces, lemon juice, ginger, turmeric, black pepper, chili powder, maple syrup, and cold water to a high-speed blender. Blend on low, gradually increasing until everything is incorporated.

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2. Pour the 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.

When juicing turmeric or ginger, can you leave the skin on?

Yes. While, like any produce, it is good to wash it thoroughly before 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 the juice pulp left over 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.

overhead shot of carrot turmeric ginger juice being poured into a strainer

Other Bright and Refreshing Drink Recipes to Try

  • two vegan cranberry orange smoothies
    Cranberry Orange Smoothie
  • water pouring into a glass of lavender ginger lemonade
    Lavender Ginger Lemonade
  • seltzer pouring into a glass of blood orange screwdriver cocktail
    Blood Orange Screwdriver
  • green smoothie surrounded by fresh fruit
    Green Machine Smoothie
glass pitcher of carrot turmeric ginger juice being poured into a glass

Carrot Ginger Turmeric Juice

Emily
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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Course Drink
Cuisine American
Servings 3 servings
Calories 52 kcal

Ingredients
  

  • 3 large organic carrots sliced into short pieces
  • Juice of one large lemon
  • 1 inch knob of fresh ginger (or 1-2 teaspoon ground ginger)
  • .5 inch knob of fresh turmeric (or hearty pinch of 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.

Video

Notes

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.
Nutrition information is calculated prior to straining juice (I am not sure how to calculate this accurately once juice is strained, just know the fiber intake is of course less).
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!

Nutrition

Calories: 52kcalCarbohydrates: 12.8gProtein: 0.8gFat: 0.3gPolyunsaturated Fat: 0.3gSodium: 50.8mgFiber: 2.1gSugar: 7.8g
Tried this recipe?Let us know how it was!

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Comments

  1. Tara says

    January 29, 2022 at 7:47 pm

    5 stars
    This was excellent and so simple! Thanks so much!

    Reply
    • Emily says

      February 02, 2022 at 12:41 am

      Thank you, Tara! I appreciate it!

      Reply

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Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

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