Purple Carrot, Strawberry, Watermelon & Lime Smoothie
There are certain recipes that quietly slip into your daily rhythm. This smoothie is one of those.
It’s one we’ve been loving lately — bright, fresh and unmistakably summer. The colour alone feels like joy in a glass. That deep, luminous purple from the carrots paired with the blush of strawberries and watermelon is enough to make you pause before the first sip.
I’m a vegetable girl at heart, so it’s rare you’ll find a smoothie in my kitchen without some kind of vegetable tucked inside. Purple carrots are a current favourite. Sweet, earthy and vibrant, they grate beautifully over granola in place of fruit and blend seamlessly into drinks. It might sound a little unexpected, but carrots have long been used as the base of desserts across many cultures — and of course, carrot cake has earned its place in the Western canon.
This smoothie tastes like summer: coconut and watermelon, lime cutting through the sweetness, mint cooling everything down. Beach days. Heat. Long light-filled afternoons.
Why You’ll Love This Smoothie
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Naturally sweetened with fruit and vegetables
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Packed with antioxidants and fibre
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Fresh, light and deeply hydrating
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Beautiful natural colour (no tricks required)
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Easily adaptable into ice pops or a smoothie bowl topped with homemade granola (recipes here and here)
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Kid-friendly but grown-up enough to love
It’s nourishing without feeling “healthy”.
The lime is essential here. It lifts the whole drink, balancing the sweetness and adding a sharp freshness that keeps everything bright. Coconut brings softness and body, while the cashews add a subtle creaminess without overpowering the fruit.
This is the kind of smoothie that doesn’t weigh you down. It refreshes, it energises and it tastes like exactly what the season calls for.
Recipe: Purple Carrot, Strawberry, Watermelon & Lime Smoothie
Prep Time: 5 minutes
Serves: 2
Difficulty: Easy
Ingredients
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1 large purple carrot, roughly chopped
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6 strawberries
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1 generous chunk watermelon
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½ cup cashews
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1 handful desiccated coconut
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Juice of 1 lime
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3 sprigs fresh mint
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1 cup plant milk (I used rice milk)
To serve (optional):
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Strawberries
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Mint leaves
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Buckwheat groats
- Muesli (find a recipe here)
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Coconut flakes
- Granola (find a recipe here)
Method
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Place all ingredients into a high-speed blender.
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Blend until smooth and creamy.
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Taste and adjust — more lime for freshness, more milk for a thinner texture.
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Pour into chilled glasses and top with strawberries, mint, coconut flakes and buckwheat groats if desired.
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Drink immediately and enjoy.
Tips & Variations
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Freeze leftovers into ice pop moulds for an easy summer treat
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To make a smoothie bowl, add a handful of ice before blending
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Swap cashews for macadamias or sunflower seeds if nut-free
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Add a scoop of vanilla protein powder for a more filling version
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A pinch of ginger works beautifully if you like a little warmth
Serving & Storage
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Best enjoyed immediately while fresh and vibrant
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Can be stored in the fridge for up to 24 hours in a sealed jar
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Ice pops will keep frozen for up to 1 month
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Smoothie bowls are best made fresh
FAQ
Q. Do purple carrots taste different to orange carrots?
They’re slightly sweeter and earthier, with a richer depth of flavour.
Q. Can I use orange carrots instead?
Absolutely — you’ll lose the colour but not the nourishment.
Q. Is this smoothie suitable for kids?
Yes, it’s naturally sweet and very approachable.
Q. Can I make this nut-free?
Yes, replace cashews with sunflower seeds or extra coconut.
This smoothie feels like summer captured in a glass. Vibrant, cooling and quietly nourishing.
It’s proof that vegetables belong just as much in sweet recipes as savoury ones — sometimes even more so. Whether sipped slowly in the shade, poured into ice pop moulds for later, or spooned thick into a bowl and topped generously, this one is on repeat in our house.
Purple Carrot, Strawberry, Watermelon & Lime Smoothie
Equipment
- 1 high speed blender
Ingredients
- 1 large purple carrot roughly chopped
- 6 strawberries
- 1 generous chunk watermelon
- ½ cup cashews
- 1 handful desiccated coconut
- Juice of 1 lime
- 3 sprigs fresh mint
- 1 cup plant milk I used rice milk
To Serve
- Strawberries
- Mint leaves
- Buckwheat groats
- Coconut flakes
Instructions
- Place all ingredients into a high-speed blender.
- Blend until smooth and creamy.
- Taste and adjust — more lime for freshness, more milk for a thinner texture.
- Pour into chilled glasses and top with strawberries, mint, coconut flakes and buckwheat groats if desired.
- Drink immediately and enjoy.
Notes
- To Turn into a smoothie bowl - add a handful of ice to the mix to thicken. Serve in a bowl topped with Granola (find recipe here), Fresh fruit, chia seeds and a tbsp of nut butter
- To turn these into delicious Ice Pops - just pour into ice block moulds and freeze overnight.
If you loved this Watermelon and Lime Smoothie try one of these.
Breakfast Smoothie Bowl
Mint, Pea, Cacao and Coconut Smoothie
How to Make Hazelnut milk
Oaty Banana and choc chip cookies
Raw Carrot Cake Bliss Balls – vegan, naturally sweet
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Did You Make This Recipe?
I’d love to see your version of this Purple Carrot, Strawberry, Watermelon and Lime Smoothie!
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
