May 21, 2016 11

Almost-Raw Carrot Gazpacho with Turmeric Cream

Carrot Gazpacho with Turmeric Cream | @withfoodandlove

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.

Carrot Gazpacho with Turmeric Cream | @withfoodandlove

Carrot Gazpacho with Turmeric Cream | @withfoodandlove

Carrot Gazpacho with Turmeric Cream | @withfoodandlove

Carrot Gazpacho with Turmeric Cream | @withfoodandlove

Almost-Raw Carrot Gazpacho

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Serves 4

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


  1. Blanch the carrots.
  2. Blend the blanched carrots with the remaining ingredients until smooth.
  3. 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.

Turmeric Cream

Prep Time 1 min
Cook Time 1 min
Total Time 2 mins
Serves 1 cup

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.


  • 1/2 cup raw cashews, soaked
  • 3/4 cup unsweetened almond milk
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon garlic granules
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper


  1. Blend all of the ingredients in a blender until smooth.

This post is sponsored by Simply Organic; all opinions are my own.

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11 Responses to "Almost-Raw Carrot Gazpacho with Turmeric Cream"

  1. Reply


    May 21, 2016 at 5:14 PM

    That turmeric cream sounds amazing! Love the pairing of that flavor with the creamy carrot gazpacho :)

  2. Reply

    amanda paa

    May 21, 2016 at 10:04 PM

    I do know that feeling, the adrenaline and the go-go-go finally stops and then there is the reflection. But you have so much to look forward to! I loved watching you prep for it on Snapchat, everything looked amazing. Those lucky guests!

    I’m ready to have this gazpacho now that the weather is warm, and a jar of that turmeric cream in my refrigerator at ALL times. xo

  3. Reply

    Fernando @ Eating With Your Hands

    May 22, 2016 at 9:49 AM

    Having made many trips to Spain, I sure love me some gazpacho. But now that the air is getting hotter here in Berlin, could REALLY need one right now!

  4. Reply


    May 23, 2016 at 11:51 AM

    I can’t wait to hear about your pop-up dinner! I so wish I could attend one, so will have to live vicariously through your wonderful posts!

    And, I am making this carrot gazpacho with turmeric cream, tonight! Thank you for this and the yummy-beauty you share with us all!

    • Reply


      June 14, 2016 at 10:26 PM

      Thanks for your kind words Lea – I hope it was a hit!

  5. Reply

    danielle | rooting the sun

    May 23, 2016 at 9:30 PM

    Beautiful gazpacho, Sherrie! I’ve recently cultivated quite the love affair for this kind of soup. I’ve been experimenting and am loving the results. I love your usage of carrots and turmeric, it’s such a bright and beautiful way to enjoy spring. I’m so happy for your pop-up! – adventure of a lifetime lady. xo

  6. Reply


    May 29, 2016 at 2:07 PM

    It’s official. Your turmeric cream has become a staple in my kitchen. I put it on everything! Thanks again!

    • Reply


      June 14, 2016 at 10:26 PM

      Lol – I see you did like it ;)

  7. Reply

    Ashley Madden

    June 14, 2016 at 8:35 AM

    Love this idea of turmeric cream, I’m going to give this a go for sure!

  8. Reply


    September 10, 2016 at 8:46 PM

    The way in which you chose to highlight the beloved pairing of carrots and turmeric is sophisticated, beautiful, and soon to be enjoyed (like… tomorrow). Thank you for the recipe and inspiration!

    • Reply


      September 11, 2016 at 3:58 PM

      You are so welcome! :)

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.