This blender carrot juice recipe uses 2 cups of chopped carrots, water, and fresh ginger to help it blend. Once strained, a small amount of soy milk is added to give it a smoother, more balanced texture.

The result is a lightly creamy carrot ginger juice that is refreshing and easy to sip. Adding soy milk adds the perfect amount of creaminess and balances out the bitterness of the raw carrots, making it the best tasting blender carrot juice.

If you want to make carrot juice at home but don’t want to deal with a juicer, this simple blender method makes it really easy. All you need is chopped carrots, water, a little fresh ginger, and something to strain it with.

I used a flour sack tea towel the first time, and it worked great. The texture turns out smooth and light, just like traditional carrot juice, but the method is way simpler, and you don’t have to deal with juicer cleanup.

Four step collage showing chopped carrots, blended carrot mixture in a blender, strained carrot pulp in a cloth, and a glass of smooth carrot juice with ice and a straw

Blender Carrot Juice Recipe

2 cups chopped carrots
3/4 cup cold water (or molecular hydrogen water)
1 tbsp fresh ginger
1/4 cup soy milk

How to Make Carrot Juice In A Blender

Wash and chop the carrots into smaller pieces. Add the carrots, water, and ginger to a Vitamix blender and blend on high until completely smooth.
Line a bowl with a nut milk bag or clean flour sack tea towel, then pour the blended mixture into the cloth and squeeze out as much liquid as possible.
Pour the strained carrot juice back into the blender or a glass and stir in the soy milk until combined. Add a few ice cubes to chill and enjoy right away.

Pro Tip: Use cold water when blending for a colder, more refreshing carrot juice. Straining removes the pulp, leaving you with a smooth, light juice.

For a cleaner carrot flavor, you can peel the carrots; however, I skipped this step and found that adding soy milk balanced out the slight bitterness from the carrot skins.

I like making this with molecular hydrogen water instead of regular water for extra antioxidant support, but regular water works just as well. Molecular hydrogen acts as a selective antioxidant and can be a simple way to add a little extra support to blended vegetable juices like this.

Recently, I have been making this carrot juice in the same way I make my celery juice, especially when I want something simple and refreshing that doesn’t require pulling out a juicer. My mornings are usually busy, so I love having an easy option like this that still feels healthy and nourishing.

This carrot blender juice is perfect to make when you feel you need more vegetables in your diet, but would prefer to drink them instead! Adding a little ginger gives it a nice warmth, and the soy milk helps round out the flavor and texture so it’s not too sharp or earthy.

I love how quick and easy it is to make in my Vitamix blender, and it feels more doable than pulling out my juicer and having to wash all the pieces. Plus, water is hydrating and mellows out the flavor for a smooth and satisfying drink packed with beta carotene from carrots

Fun Fact: Drinking fresh carrot juice daily has been shown to increase antioxidant levels in the body and help reduce oxidative stress. In one study, people who drank carrot juice for 3 months had higher total antioxidant capacity and lower markers of lipid oxidation, which support overall cardiovascular health.

Carrots are especially high in vitamin A, which is one of the reasons carrot juice is often associated with supporting eye health and glowing skin. If you want a cleansing vegetable juice to boost your intake of vitamin A and antioxidants, this carrot ginger juice is refreshing, quick, and easy to make with minimal cleanup.

For more vegetable juice recipes made in a blender check out this celery juice and beet juice! And if you’re looking for more simple, nourishing options, browse my healthy drinks and juices roundup for easy recipes you can make at home.