Carrot Juice Recipe

Tip: click step to get into cook mode

250 grams carrots ((9 ounce, 3 medium carrots))

4 to 8 ice cubes (or fruit ice (use as required))

½ inch ginger ((optional))

3 large oranges ((or 1 cup orange juice or coconut water))

500 grams carrots (fresh & tender (1.1 pounds))

1 inch ginger (peeled (reduce to ½ for kids or leave out))

3 large oranges ((or celery stalks or cucumbers, optional))

Wash carrots under running water. Use a vegetable scrub or brush to clean them. Rinse well. If you want you may peel them.
Cut off both the ends and optionally soak the carrots in clean water for 30 mins. This helps in better extraction of juice. Later chop them to 1 to 1½ inch pieces.
Rinse and Peel the ginger if using. Wash and peel oranges. Halve them and remove the pith & seeds from the center to avoid bitter taste.
Add the chopped carrots, half inch peeled ginger, ice cubes & deseeded oranges. [You can also extract orange juice separately and pour it here]
Blend until smooth adding more ice if the juice looks too thick. If it is too thick you won't be able to strain it so add more ice or liquid.
Place a fine strainer over a bowl and pour this juice in small batches to the strainer. (Check step by step photos in the post)
Use a strong spoon and then a cup, keep pressing it down to extract most of the juice. Make sure you use a fine strainer.
Serve carrot juice fresh and immediately.
Run your juicer. Slowly add the carrots, ginger and oranges to the chute.
Collect the juice from the juice spout on your juicer. Serve it immediately.