Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary test

prep:
10 mins
cook:
12 mins
stand:
30 mins
total:
52 mins
Servings:
4
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan combine carrots, sliced celery, and water. Bring to boiling; reduce heat. Simmer, covered, about 12 minutes or until carrots and celery are very tender. Transfer to a small bowl (do not drain). Set bowl with carrot mixture in a slightly larger bowl with ice water. Let stand for 30 minutes to chill, stirring occasionally. Place undrained tomatoes in a medium bowl. Cover and freeze while carrot mixture chills.

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  • Transfer carrot mixture to a blender. Add undrained tomatoes, horseradish (if desired), and hot sauce. Cover and blend until very smooth, stopping and scraping sides of blender as needed. Add ice cubes. Cover and blend until smooth (blender will be full).

  • Pour into tall glasses to serve. If desired, garnish with celery sticks.

Make-Ahead Tip:

Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill up to 3 days or freeze up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving.

Nutrition Facts

48 calories; carbohydrates 11g; insoluble fiber 3g; sugars 6g; protein 2g; vitamin a 5377.2IU; vitamin c 20.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.3mg; folate 25.3mcg; sodium 316mg; potassium 498mg; calcium 77mg; iron 2mg.
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