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Carrot Coconut Gazpacho with Lemongrass



Carrot Coconut Gazpacho with Lemongrass

VEGAN / GLUTEN FREE / SOUP

Carrot Coconut Gazpacho with Lemongrass in bowls
It’s soup season! Well, it’s sort of soup season… one day there’s a chill in the air, the next day it’s warm and sunny. So here’s a soup that I crave no matter what’s happening outside. It’s meant to be served chilled but it could be just as easily warmed up.
This creamy carrot gazpacho is one of my favorites from our first Cookbook. I remember when I first made it, I wanted to stop working on the book and just eat this soup every single day for lunch. It’s perfect with a slice of avocado toast on the side.
The soup is creamy from the coconut, and its bright flavor comes from the lemongrass and sherry vinegar. I like to puree it really smooth, then garnish with pepitas and fresh herbs for texture.
Carrot Coconut Gazpacho with Lemongrass
Tell me – what soups are you loving right now?




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Carrot Coconut Gazpacho with Lemongrass

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Serves: serves 4
Ingredients
  • 1 stalk lemongrass
  • 16 ounces carrots, peeled and sliced, about 2 bunches
  • 1 (14-ounce) can light coconut milk, reserve ¼ cup for garnish
  • 1 garlic clove
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons sherry vinegar
  • 1 teaspoon red curry paste or freshly minced ginger
  • ½ teaspoon sea salt, more to taste
  • ½ cup water
  • sea salt and freshly ground black pepper
  • optional garnishes: hemp seeds, pepitas, microgreens
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