Moroccan Carrot Orange Juice with Cumin
JuicesMoroccanEasy

Moroccan Carrot Orange Juice with Cumin

From the MyKitchenBank Kitchen

Sweet carrot and bright orange juice get a warm, earthy lift from ground cumin and a pinch of salt, inspired by the juice stalls of Moroccan markets. Fresh, vivid and ready in 15 minutes.

Prep
15 min
Cook
—
Wait
10 min
Total
25 min
Makes
About 3 cups (720 ml), 2 tall glasses
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Steps

Before you start
  • Chill the oranges and carrots in the fridge for at least 1 hour if you want a cold juice without ice.
  • Use ground cumin that smells fragrant; stale cumin tastes dusty. Buy it within the last year.
  • Check your juicer type: a centrifugal or cold-press juicer handles the carrots; oranges are squeezed by hand or with a citrus juicer.
  • This recipe needs no cooking, but wash produce well before starting.

  1. Wash and trim carrots

    • Scrub the carrots under cold running water with a vegetable brush.
    • Trim off the tops and thin tips.
    • Peel them if the skins look tough or bitter.
    • Cut into pieces that fit your juicer chute, usually 3–4 inch (8–10 cm) lengths, halved lengthwise if thick.
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    Ready when: Carrots are clean, bright orange and sized to fit the chute.

    Tip: Unpeeled organic carrots are fine, but a good scrub is essential to avoid an earthy, dirty taste.

  2. Juice the carrots

    • Feed the carrots through the juicer one piece at a time, pushing gently with the pusher.
    • Collect the juice in the pitcher.
    • You should get about 1¾ cups (420 ml).
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    Ready when: Pulp comes out fairly dry and the pitcher holds about 1¾ cups (420 ml) of bright orange juice.

    Tip: Alternate thick and thin pieces to keep the juicer from clogging.

  3. Squeeze the oranges

    • Juice the orange halves with a citrus juicer or reamer, pressing firmly and turning to extract all the liquid.
    • You need about 1¼ cups (300 ml).
    • Pour through a fine-mesh sieve into the pitcher to remove seeds and excess pulp.
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    Ready when: The orange shells are squeezed flat and you have about 1¼ cups (300 ml) of juice.

    Tip: Roll the oranges firmly on the counter before cutting to release more juice.

  4. Mix in the cumin

    • Spoon 2 tablespoons of the combined juice into a small bowl.
    • Add ¼ teaspoon ground cumin and the pinch of salt, and whisk into a smooth slurry.
    • Stir this back into the pitcher, along with the lemon juice if using.
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    Ready when: No dry specks of cumin float on the surface and the juice smells lightly warm and earthy.

    Tip: Dissolving the cumin in a little juice first prevents clumps that float on top.

  5. Rest and taste

    • Let the juice rest in the fridge for 10 minutes so the cumin flavor melds and the juice chills.
    • Stir well and taste.
    • Add another small pinch of cumin if you want more warmth, or a few drops more lemon if it tastes too sweet.
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    Ready when: Juice tastes sweet and bright first, with a subtle savory cumin finish.

    Tip: Go easy: cumin intensifies as it sits, so under-season at first.

  6. Serve

    • Fill two tall glasses with ice if using.
    • Stir the juice again since pulp and cumin settle, then pour evenly into the glasses.
    • Dust each with a tiny pinch of cumin and serve right away.
    + Show details

    Ready when: Juice is evenly orange, cold and lightly frothy.

Good to know

Tips
  • Choose sweet, firm, bright orange carrots; limp or pale ones yield less and blander juice.
  • If you have a blender instead of a juicer, blend chopped carrots with the orange juice and ½ cup (120 ml) water, then strain through a fine sieve or nut-milk bag.
  • Taste the oranges first; if they are tart, the juice may need a tiny splash more orange or a teaspoon of honey.
  • Serve soon after juicing since vitamin C and flavor fade with air exposure.
Make ahead

Juice the carrots and oranges up to 24 hours ahead and keep covered in the fridge, but add the cumin and salt just before serving for the freshest flavor.

Storage & reheating

Best served fresh. Refrigerate in a sealed jar filled to the top for up to 24 hours (shake or stir before drinking; it separates naturally). Do not keep at room temperature longer than 1 hour. Freeze in ice cube trays or freezer-safe containers for up to 2 months; thaw in the fridge and stir well.

Substitutions
  • juicy oranges (such as Valencia or navel) → Blood oranges or tangerines. Gives a deeper color and slightly more berry-like or sweeter flavor; use the same weight.
  • ground cumin → Ground coriander or a tiny pinch of ground ginger. Coriander is milder and more citrusy; ginger adds heat. Use ¼ teaspoon coriander or ⅛ teaspoon ginger.
  • lemon → Lime juice. Use the same amount for a slightly sharper acidity.
  • carrots → Store-bought carrot juice. Use 1¾ cups (420 ml) of unsweetened, fresh-pressed carrot juice if you have no juicer.
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