Similar to spinach, carrots can have a surprisingly mild taste in smoothies. You can put one or two into a fruit smoothie and not even taste them once it’s blended. They are also on the cheaper end of the spectrum, and are packed with vitamin A.
When picking out carrots, look for ones with an intense color, and try to avoid ones that are cracked or have a lot of little hair-like roots coming off of them. They keep in the fridge for about two weeks.
I typically prepare them by scrubbing with a vegetable brush, rinsing, and cutting off the very top and bottom. Occasionally I peel them if I’m making something that either has very delicate flavors or if I want to use a lot of carrots, because the outside can be a bit bitter. For everyday use peeling is unnecessary.
