Curried Carrot Cream

We love smoothies and fresh juices round here. There’s hardly a day goes by when the blender isn’t out to whip up a breakfast shake or afternoon smoothie. I find it’s a great way to get a good variety of different fresh ingredients and nutritious foods into the family diet. Plus it’s fun to experiment with our 3 year old and come up with new favourite combinations. For us it’s been a great way to get her trying new and unfamiliar ingredients while having lots of fun with food at the same time.

I’ve been a fan of Emily Von Euw and her blog This Rawsome Vegan Life for some time, so when a copy of Emily’s new book arrived on our doorstep, we jumped for joy! With so many clever, nourishing, delicious and completely vegan recipes to choose from – we’re in some kind of juice and smoothie heaven!!

100 Best Juices, Smoothies and Healthy Snacks is one of those cookbooks that no matter where you open the page, you want to eat (or drink) straight away, what’s staring back at you. The photos are gorgeous and pop off the page with their vibrant colour. The recipes are truly inspiring with so many delicious and beautiful ways of enjoying a huge variety of healthy and invigorating ingredients. This book could change your life or at the very least make it a whole lot tastier!!

Not just all fruit smoothies and juice combinations, the book covers a whole range of healthy ideas. It has a beautiful chapter on mylks (non-dairy milk) and mylkshakes. A yummy chapter on Energy Bars & Healthy Snacks packed with easy, healthy and inspiring recipes and the one that caught my eye the most, a chapter on Savoury Smoothies! Being a soup addict and smoothie lover, I couldn’t resist the look of all the fresh, nourishing and inventive recipes and am lucky enough to be able to share one with you today!

Below is a beautiful recipe adapted from Emily’s book for Curried Carrot Cream. A simple, nourishing and tasty savoury smoothie that’s really just like a simple soup. I added fresh turmeric and lots of lime juice to give it an extra kick of fresh flavour and served it cold because, well, it’s Summer! If that ideas doesn’t sit well with you, serve it as Emily does at room temperature. Delicious, either way.

You can find the real thing along with so many other super recipes in her book 100 Best Juices, Smoothies and Healthy Snacks available where all good books are sold!! And be sure to check out her super inspiring blog for loads of healthy vegan goodness.

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adapted from 100 Best Juices, Smoothies and Healthy Snacks by Emily von Euw // printed with permission of Page St. Publishing

  • 5 large carrots
  • 1 onion
  • 3 garlic cloves
  • 4 cups vegetable broth
  • around 1 tsp curry powder
  • around 1-2 tsp fresh turmeric, grated
  • 1-2 limes, juice
  • Salt flakes & cracked pepper
  • 1 cup ice (optional)
  • Parsley leaves for garnish

Wash, peel and chop the carrots, onion and garlic and put them in a pot with the vegetable broth. Bring to the boil and then reduce to simmer for around 5-10 minutes until carrots are soft. Remove from the heat and allow to cool before adding to the blender.

Blend the carrots and broth adding curry powder, turmeric, lime juice and salt and pepper to taste. If serving cold throw in the ice. Process everything until smooth and creamy.

Serve topped with extra cracked pepper, sprigs of parsley and extra lime.

{I received a copy of the book to review, all opinions and views are absolutely my own.}

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