Peel the carrots and cut into pieces - the thinner and finer, the better. Put the carrot pieces in a suitable container to puree. Halve the mandarins, squeeze them and add the juice to the carrot pieces. Now add a little (I take about a teaspoon tip) coconut oil so that the beta-carotene from the vegetables can be better absorbed. Finally, puree everything with a blender and add a little water if necessary.
Tip: If you don`t like the pulp, you can let the juice flow through a sieve into the glass.