Raw Coriander Purple Carrot and Beetroot Gazpacho

by Edward Daniel 3 February 2017

written by Edward Daniel 3 February 2017

Caption of Raw Coriander Purple Carrot and Beetroot Gazpacho. Image by Edward Daniel (c).

I made this easy to make starter conscious that I wanted to make it raw too. It actually taste remarkable light and a great accompaniment to any dinner party.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Serves: 8 Prep Time: 45 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 litres filtered water, boiled
2 purple carrots medium size
1 beetroot
1 onion
½ bunch of coriander leaves
1 fresh turmeric root (1 inch), finely grated
½ lime
50ml extra virgin olive oil
salt to taste

Instructions

Boil the filtered water and leave to one side.
Peel the skin off the carrots and beetroot. Place in a food processor with the onion and coriander. Whizz until course.
Place the carrot mixture into a blender. Add 250m of the filtered water and whizz finely.
Place the carrot mixture with grated turmeric and lime into a large serving bowl. Add the remaining filtered water. Mix well.
Drizzle in the olive oil.
Season to taste.
Serve at room temperature.

Soup

Raw Coriander Purple Carrot and Beetroot Gazpacho

What to do next

Ingredients

Instructions

Raw Pomegranate Almond Dessert

Raw Tropical Fruit Salad with Papaya and Pomegranate

You may also like

Leave a Comment Cancel Reply