I love Carrot Juice. Growing up in a Jamaican household, carrot juice was often served with Sunday dinner. The preparation was a bit different from the process I use now but the result is equally delicious and just as nutritious. I rarely drink sodas so in addition to V8 Fusion, carrot and citrus juices are a common presence in my refrigerator. To make my version of carrot juice:
Boil 1 pound carrots with 1 teaspoon ground ginger and 1 teaspoon vanilla in a large pot with 6 cups of water for 30 minutes.
After cooling the carrots I blend everything with 1 large apple, cored and 1/4 cup fresh lime juicefor about 5 minutes on high setting.
*Add more water and blend
*Add honey or sugar if you like, for me the carrots and the apple provide enough sweetness.
For this batch I blended 3 cups of water and 1 medium Granny Smith apple with the cooked carrots. Keep reading for additional directions
Wash the carrots thoroughly, peeling them is opotional and cut into small chunks. Peeling the carrots and apple is optional. Cut the apple into quarters lengthwise and remove the core. Use your favorite apple. These carrots were rich enough (notice the deep red color? the redder the sweeter) that I decided to peel them and use the skin to make carrot cake.
Bottled lime juice can be used but fresh lime juice does not have the lingering aftertaste that appears in many packaged lime juices. For this batch I blended 4 cups of water and 2 medium Golden Delicious apples with the cooked carrots.