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As much as I love a green smoothie, it’s important to get a variety of fruits and vegetables in your diet. Blending the rainbow is one way I do that. This turmeric smoothie recipe is pure sunshine in a glass—using oranges, carrots and turmeric to create the color. It’s the perfect way to kickstart your day with tropical fruits and powerful, immune-boosting ingredients.
Table of contents
Ingredients You’ll Need
All of the ingredients in this turmeric smoothie are simple, plant-based whole foods you can feel good about:
- Turmeric (ground): This golden spice brings warmth and color to the smoothie. You’ll find ground turmeric in the spice aisle, or grab fresh turmeric root in the produce section if your store carries it.
- Honey: Complements the turmeric and ginger nicely. Look for raw honey or manuka honey, known for its antibacterial, anti-inflammatory, and antioxidant properties.
- Fresh ginger root: Adds a spicy-sweet kick that balances the creaminess of the smoothie. Look for firm, smooth ginger in the produce section, bonus points if it’s organic.
- Orange (peeled and zested): Bright and juicy orange makes the smoothie taste like sunshine. Pick up fresh oranges from the produce section.
- Frozen mango: Naturally sweet and creamy, mango gives tropical vibes in every sip. Find it in the frozen fruit section, perfect for thick, cold smoothies without needing ice. For instructions, you can also check out my guide on how to cut a mango.
- Frozen sliced carrots: A sneaky way to add veggies, fiber, and extra beta-carotene. You can buy pre-sliced frozen carrots in the freezer aisle or slice fresh carrots yourself and freeze them.
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How to Make a Turmeric Smoothie
My turmeric smoothie is quick, creamy, and full of benefits. Just blend a few simple ingredients and sip golden goodness in minutes.
- Add ginger, orange, and almond milk to your blender. These form the bright, creamy base that sets the stage for all the other flavors.
- Blend until silky smooth. Give it a good whirl so the ginger fully breaks down and the orange citrus flavor shines through.
- Toss in the frozen mango, carrots, turmeric, and raw honey.
- Blend one more time until thick and creamy. Pour into your favorite glass and sip immediately while it’s fresh.
Turmeric Hack
Long before it became the star of golden lattes, turmeric was cherished in Ayurvedic medicine for its powerful healing benefits. This golden spice has been used to soothe inflammation, aid digestion, and bring vibrant energy to meals.
To get the most out of turmeric’s benefits, try adding a tiny pinch of black pepper before blending. Black pepper contains piperine, which, when combined with curcumin, has been shown to increase bioavailability by 2000%.
Easy Swaps and Add-Ins
This smoothie is creamy, nourishing, and totally delicious as is—but don’t be afraid to make it your own! Here are a few simple swaps or tasty add-ins you can try:
- Milk alternatives: No almond milk? Try oat milk or add a tropical twist with coconut milk.
- Creamy: Add half a banana or a few slices of avocado to make the smoothie thicker and even more creamier.
- Sweet: Instead of raw honey, try pure maple syrup or Medjool dates for a vegan-friendly option. You can also check out my guide on natural sweeteners I like to use.
- Protein: Blend in a scoop of my Homemade Protein Powder, a spoonful of hemp hearts, or even a dollop of Greek yogurt to make this smoothie more filling.
Serving Suggestion
This turmeric smoothie recipe makes 16 oz—perfect for one adult. For kids, split into two 8 oz servings, and serve with a straw to make sipping easier.
More Recipes with Turmeric
If you’re digging the golden glow and anti-inflammatory benefits of this turmeric smoothie recipe, here are a few more turmeric recipes to try next:
- When I need something soothing, turmeric tea is my go-to—warm, cozy, and full of anti-inflammatory goodness.
- And when I’m craving creamy comfort, golden milk hits the spot. It’s turmeric, cinnamon, and plant milk blended into the perfect hug in a mug.
- When I want a quick boost, I make turmeric blender bombs—frozen cubes of turmeric, ginger, and healthy fats that blend into an instant wellness smoothie.
If you make this turmeric smoothie, 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.
Honey Turmeric Smoothie
Ingredients
- 1 inch fresh gingerroot peeled
- 1 tablespoon orange peeled and zested
- ¾ cup almond milk or other nut milk
- ½ cup mango frozen
- ½ cup sliced carrots frozen
- 1 tablespoon raw honey
- 1 teaspoon turmeric, ground
Instructions
- Place ginger, orange and almond milk in blender. Blend until smooth.
- Add remaining ingredients and blend until creamy.
Helpful Tools
Notes
- Fresh vs. dried turmeric: Fresh turmeric root gives this smoothie a brighter, peppery flavor and extra nutrients, but if you can’t find it, ground turmeric works just fine.
- Add natural sweetness: If your smoothie tastes a little too zesty, add more honey, half a banana, a couple of Medjool dates, or a splash of maple syrup.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
About 1 inch of fresh turmeric root or ½–1 teaspoon of ground turmeric is a good amount for most smoothies. For those new to turmeric, starting with a smaller quantity is recommended before adjusting to taste.
Turmeric smoothies can be enjoyed any time of day. Many people prefer them in the morning for an energizing start, after a workout to support recovery, or in the afternoon as a refreshing pick-me-up.
To use fresh turmeric, wash and peel the root, then slice or grate it before blending with other ingredients. Frozen turmeric chunks can also be kept on hand for easy smoothie prep.
Turmeric works best when combined with ginger, black pepper, and naturally sweet fruits such as mango, pineapple, or banana. Black pepper enhances the absorption of curcumin, the active compound in turmeric, making this combination both flavorful and beneficial.
So Beautiful And Delicious. I Enjoyed The Taste Of This Smoothie. The Mangos Paired Well With The Carrots Not Just The Color But The Flavor As Well. The Ginger Left Hints Of Spice On My Tongue In Between Each Swallow Of The Smoothie. I Absolutely Love The Color, So Vibrant And Fun. I Will Make This Smoothie Again.
Nice surprise! I was afraid of the ginger and turmeric combination 🙂 but the other ingredients complemented them nicely.
Surprisingly tasty!
This is so very very tasty. In fact, so good that my toddlers stole my smoothie and now I’m hungry and want to blend again but used the last of my turmeric. I’d make this over and over. I did use less honey
So…I’m not sure about this one. Why a 4, because I don’t hate it but don’t love it? But it’s not unpalatable. Really I can’t decide what I think. Definitely form beginning to end the flavor profile changes with each sip. That in itself is pleasing. And maybe I’m just not used to such a full-bodied flavor profile coming from a smoothie. I would try this again and would be interested to see other out-of-the-box smoothies there are out there.
I liked this smoothie but next time I would like to try to use water instead of milk.
Day 9 I skipped the mango and added a baby carrot to decrease the sugars. I squeezed in a little orange juice and the remaining ingredients. Overall I enjoyed the flavor, but will cut back a tad on the turmeric in the future to see if I really love the flavor.
So yummy. I didn’t have frozen carrots so I juiced a couple and saved the pulp to top off my dinner salad.
Definitely, not one of my favorites. But a filling, healthy meal replacement. Thanks !
This one is tally good! Loved it!
I did not like this one at all. Couldn’t even finish it. I think It is the ginger and turmeric. Not a big fan of them.
I liked the flavor but I felt dizzy a few minutes after I drunk it. Not sure if I added too much ginger.
This smoothie sort of reminded me of a creamsicle, and I’m not really a fan. I am a fan, however, of carrot cake and sweet potato pie, so I would change this up by adding some cinnamon, nutmeg, sweet potatoes, and omitting the mango. What I do like about this smoothie is all the anti-inflammatory goodness packed inside!
Recipe we were given said cashew milk, not almond milk, so I used cashew. After the lemon smoothie disaster, I used only 1/4 tsp. turmeric and 1/4 tsp. ginger. Nice fresh taste, mostly mango and orange. Zest was not in the recipe so not included. How much zest should be used? My orange yielded plenty which I have frozen for future use. My husband did not like this one at all. I will try it again gradually increasing the amounts of turmeric and ginger to find the level beyond which taste suffers. For those who could not find cashew milk, I found it at Sprouts, our local health foods grocer. It was not in the cold sections. It is not refrigerated and was in another section in a quart sized carton. They also had the cashew yogurt with the other yogurts.
Packed full of goodness!
I feel so healthy after drinking this one! Love all the flavors!
Day 9. This Honey Turmeric Smoothie taste great. The ginger was very dominant.
This was good but still not my favorite! My little granddaughter liked it so much I had to make her one!
I think I found my new favorite. I didn’t have any frozen mango or carrots so I used dried mango and fresh carrots that were in a spot in the veggie drawer that was actually causing some freezing. I used oatmilk and added maple syrup, vanilla extract, collagen powder and chia seeds in addition to the recipe ingredients. I added extra ginger and probably more turmeric than the teaspoon called for. I got it spot on for my flavor taste buds and will definitely make this again.
I just realised I forgot the orange!! will try again WITH it!!
Added a very large handful of spinach
The ginger was quite strong first sip but I enjoyed it after a couple sips in!!