Carrot and Peach Smoothies

Source: Modified from a Food Hero recipe

Serving size: 1 cup

Servings per recipe: 3

View Nutrition Facts


1 medium banana, peeled fresh or frozen

1 cup frozen carrots

1 can (15 oz.) peaches in juice, undrained


Blender, measuring cup, can opener


  1. Combine all ingredients in a blender or food processor including the juice from the canned peaches.
  2. Blend until smooth.
  3. Serve immediately.
  4. Refrigerate or freeze leftovers within 2 hours.


  • Juice can be replaced with 1 cup of ice.
  • Canned carrots work too! Drain them before adding.
  • Try using fresh carrots but cook them first.

More About Carrot

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Can last 4-5 months if packed in moist sand and stored in a cold root cellar at 32-40 degrees.

How to Prepare

Rinse with cold water. Trim off tops bottoms. Peel. Eat raw: Add to salads, have as a snack with dip. Eat cooked: Carrots can be steamed, microwaved, or boiled until tender.