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Confession: for years, I peeled carrots, chopped off the leafy green tops, and tossed them straight into the compost without a second thought. Then I learned those “useless” greens are completely edible — fresh, herbaceous, a little like parsley — and I’ve been blending them ever since. If you buy carrots with the tops on anyway, this smoothie is basically free produce. And around here, we love free.
This carrot tops smoothie balances those bold greens with sweet pineapple, mellow mango, and creamy banana, so the finished glass tastes bright and tropical — not like a garnish. It’s the kind of zero-waste kitchen win that makes you feel quietly brilliant every time you make it.
Table of Contents
Why You’ll Love This Carrot Tops Smoothie
- Zero-waste magic. You’re blending the part of the carrot you used to throw away. One bunch of carrots now equals dinner prep and tomorrow’s smoothie.
- Tastes tropical, not grassy. Tangy pineapple, mild mango, and ripe banana balance the herbaceous carrot greens beautifully. The flavor lands closer to a tropical green smoothie than anything “earthy.”
- A fun twist on greens. Carrot tops bring a fresh, parsley-like complexity that spinach can’t — a little more character in every sip. (Rotating your greens keeps smoothies interesting, and this is the most satisfying rotation there is.)
- Beginner-friendly ratio. Carrot tops are bolder than spinach, so this recipe uses a half-and-half blend of both. Feeling brave? Go full carrot tops and skip the spinach entirely.
- Vegan, gluten-free, and 7 minutes flat.
Carrots are one of my favorite sneaky-sweet smoothie ingredients — my carrot smoothie puts the root front and center and my pineapple smoothie bowl is the spoonable tropical cousin of this blend.
Ingredients You’ll Need
Carrot tops are more flavorful than spinach, so I don’t fill the whole smoothie with them — the fruit keeps everything balanced. Here’s what’s blending:
- Carrot (tops included!): The whole point. Scrub the carrot well — no need to peel it for a smoothie — and wash the greens like you’d wash any herb. The tops bring a fresh, parsley-like note; the root brings natural sweetness.
- Spinach: The mild teammate. It fills out the greens without adding flavor, keeping the carrot tops from taking over. My leafy greens guide covers more swap options.
- Pineapple: The balancer. Its tang stands up to the herbaceous greens — this smoothie doesn’t work nearly as well without it. My how to cut pineapple tips make prep easy.
- Mango: The mellow one. It smooths and sweetens without competing. (I blend mango into almost everything — no regrets.)
- Banana: Creaminess and sweetness in one. The riper, the better — spotty peels are smoothie gold.
- Water: Zero-prep liquid. Swap in coconut water for a subtly sweet upgrade.
Want it heartier? Add ½ cup yogurt or a serving of my homemade protein powder — plus a splash more liquid, since both thicken things up fast.
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How to Make a Carrot Tops Smoothie
This is a green smoothie, so we’re using my no-fail two-blend method — it’s the difference between creamy and confetti:
- Blend the spinach, carrot tops, and water first until completely smooth. Stop and scrape down the sides if needed — carrot tops are wispy and like to cling to the container.
- Add the carrot, pineapple, mango, and banana and blend again until silky. This blend has a lot of different textures, so give it a full 60-90 seconds rather than bailing early.
Using frozen fruit? Let it sit out 15-30 minutes first — still cold, much easier on your blender. And if your blender fights you on the carrot, my smoothie blenders guide has options at every budget.
How to Store Carrot Tops
Whether they’re from your garden or the grocery store, save those tops! Remove the greens from the carrots as soon as you get home (they pull moisture from the root if left attached), wash and dry them well, roughly chop, and stash them in a silicone freezer bag. They keep frozen for up to six months — a ready-to-blend greens stash that cost you nothing.
If you make this carrot tops smoothie recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Common Questions
Carrot greens are edible and tasty! You can jazz up a recipe with carrot tops easily. Simply wash them well, chop them up and toss in to a soup, smoothie or salad. They have a very carrot-like flavor and the texture is a bit like parsley.
You can juice the whole carrot from tip to leafy green. Just know that you will lose the fiber in them by juicing. If you want to focus on adding more fiber to your diet, then try blending the carrot greens into a smoothie instead.
I love adding leafy greens to my smoothies. They add fiber and other nutrients with little added flavor, depending on the type of greens you use. Just make sure you try a variety of leafy green vegetables in smoothie recipes so that you are overloading on one type.
Carrot Tops Smoothie
Jen HansardIngredients
- ¾ cup spinach
- 1 carrot include carrot tops
- 1 cup water
- ½ cup pineapple frozen
- ½ cup mango frozen
- ½ banana
Instructions
- Pour the water into a blender and add the spinach and carrot tops. Blend until smooth.
- Add the carrot, pineapple, mango and banana and blend again until smooth. Pour into a glass and serve immediately.
Recipe Notes
- Prep Tip: Wash carrot tops like fresh herbs: swish them in a bowl of water and dry them well, since the feathery greens trap grit.
- Blender Tip: No need to peel the carrot; just scrub it well and cut it into a few chunks for a standard blender. If the frozen fruit is hard to blend, let it thaw for 15 minutes first.
- Flavor Balance: If the carrot tops taste too strong, add a few more pineapple chunks or the rest of the banana.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. Shake before drinking.
I loved adding the carrot tops to this smoothie. Tastes great & I was able to use every part of the carrot.
I love Beginner’s Luck, so I had to try this version. The addition of the carrots is perfect! Delicious and the right amount of sweetness.
I really like the twist of adding carrot tops along with the carrots themselves. 🙂
Where is the fat to help the fat soluble vitamins? thanks for sharing these recipes.
Hi Janet,
Looking to add an healthy fat to your green smoothie! I’ve got you covered! Some of my favorites are coconut oil, flaxseed oil + avocado. Learn more here…
https://simplegreensmoothies.com/healthy-fats
I’m new to the site and super excited to try these. Problem is, I can’t eat spinach bc my body likes to form it into kidney stones. On your substitution guide, I saw romaine and kale—are there other leafy greens I should be thinking about?
Hi Deb,
Yes! Learn more about our favorite leafy greens here…
https://simplegreensmoothies.com/leafy-greens
This smoothie is great… Simple and effective. However I made one on Sunday night from ingredients I’d frozen the previous week and a fresh banana. I had half one day then saved half for the following day. Decanted it from the jug in the fridge into my flask, took it to work and 4 hours later it exploded! Queue mass work hysteria….
What did I do? And how does one avoid this happening again?
Hi Heggs,
Oh no! We hope your office has recovered from mass green smoothie hysteria! Sometimes when we use extra ripe fruit and leave our smoothie at room temperature, the fruit can actually begin to ferment creating gas inside the container…sometimes leading to explosion or leaking! For that reason, it’s best to keep your smoothie chilled as long as possible when storing.
Hope this helps!