Almost-Raw Carrot Gazpacho with Turmeric Cream
Vegan, almost-raw carrot gazpacho soup.
Know that feeling when you are so excited for a major event to happen in your life, like a wedding or a party or a graduation or something super monumental. And then it happens and then it’s over and then you feel mega-depressed about it because it was literally everything you could think about and plan for for months? Is there a word for that? I feel that.
Thursday night was my inaugural pop-up and it was magical and every bit of awesome I imagined and more. Somehow I managed to take photographs in between the madness, and I’m going to post about it soon. For now though, you can get a few glimpses of the event, and listen to some chatter over here. Also! St. Louis friends, my next dinner will be in August. More details on that soon.
A few things making me happy during this short interim of despondency. Coffee and a lot of it. And this vegan turmeric cream, because it makes everything better, srsly. I’ve been drizzling it on toast, salad, roasted veg and everything in between. Raw cashews, blended with Simply Organic‘s freshly ground turmeric and a little salt and pep and that’s it you guys. Simplicity at it’s finest. And, it’s especially delicious over this almost raw, four-ingredient carrot gazpacho.
Almost-Raw Carrot Gazpacho
Gazpacho by definition is raw vegetables made into a soup. Here I have blanched the carrots making them slightly sweeter and more palatable in this creamy soup. Chilling the soup thoroughly before serving is strongly suggested.
- 4 cups carrots, diced medium
- 1 cup spring onions, chopped
- 2 cup low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper
- Blanch the carrots.
- Blend the blanched carrots with the remaining ingredients until smooth.
- Refrigerate for 4 hours, and serve with a dollop of turmeric cream, sprinkle of spring onions, a drizzle of olive oil and pinch of black pepper.
This vegan turmeric cream is delicious over toast, salad, roasted vegetables, grain bowls and of course soup. Soaking the cashews for about 2 hours beforehand is suggested, but if you have a high-powered blender not required.
- Blend all of the ingredients in a blender until smooth.