This refreshing soup combines the earthy sweetness of roasted carrots and golden beets with the subtle kick of shallots, all blended with cool cucumber and garlic for a vibrant flavor profile. Top it with delicate micro greens, aromatic black cumin seeds and a hint of creamy coconut milk for a truly satisfying meal. And to go with this pure and wholesome golden bowl, serve gluten-free Simple Mills organic crackers, made with only purposeful ingredients and never anything artificial.
Gazpacho Soup With Golden Beet & Carrot
Prep Time 10 minutes
Cook Time 50 minutes
Chill Time 1 hour
Total Time 2 hours
Servings 2
Calories 305 kcal
Ingredients
- 1 cup chopped carrots
- 1 medium shallot cut in half
- 4 small golden beets
- 2 garlic cloves
- 2 mini cucumbers chopped
- 1-1/4 cup water
- 1 Tbsp. rice vinegar
- 1/4 tsp. salt
Garnishes
- Coconut milk
- Green onions
- Micro greens
- Black cumin seeds
- Simple Mills Original Organic Seed Flour Crackers
Instructions
-
Preheat oven to 400 degrees F. Line sheet pan with parchment paper.
-
Using aluminum foil, wrap golden beets and arrange on pan with carrots and shallots. Bake 40-50 minutes, until vegetables are fork tender.
-
Refrigerate vegetables until completely cool.
-
In high-speed blender, combine cooked beets, carrots and shallot with garlic, cucumbers, vinegar, salt and water and blend until smooth.
-
Ladle into bowls and top with coconut milk, green onions, micro greens and black cumin.
-
Serve with Simple Mills Original Organic Seed Flour Crackers.
Recipe Notes
Get these ingredients and more from Vitacost.
Nutrition Facts
Gazpacho Soup With Golden Beet & Carrot
Amount Per Serving
Calories 305
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g35%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 557mg23%
Potassium 1472mg42%
Carbohydrates 50g17%
Fiber 10g40%
Sugar 21g23%
Protein 8g16%
Vitamin A 11293IU226%
Vitamin C 26mg32%
Calcium 196mg20%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
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