Peel the carrots, snip off the ends, and rinse them.
Cut the carrots into thin strips or chunks.
Based on the size of your blender, you may have to split the chopped carrots into two batches. Start with 3 cups of chopped carrots, add 2 cups of water, and then strain into a large bowl. Discard the leftover pulp. (Helpful tip: Strain the carrot juice by placing a large strainer over a large bowl. Next, use a wooden spoon to press and squeeze the juice through the strainer. Please see my 'soursop juice recipe' on Youtube for a demonstration of this technique.)
Cut the cucumber, apple and ginger root into thin strips or small chunks.
Add the remaining 3 cups of chopped carrots with 2 cups of water, the cucumber, the apple, and the ginger to the blender, and blend until smooth. If you're using ginger powder, add it later when sweetening the strained juice.
Strain the mixture into a large bowl, and discard the trash.
Add the lemon juice, ginger powder, turmeric powder and honey.
Use a large spoon to thoroughly mix the juice for about a minute.
Taste the carrot juice for the desired flavour. Add more lemon juice, ginger powder, or honey as needed.
Store and refrigerate the carrot juice in an air-tight container. It's best to consume the carrot juice within 1 - 2 days.
Serve your deliciously refreshing Jamaican Carrot Juice with Lime on ice or chilled, then bless up and enjoy it!
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