As the weather warms up I start to transition from hot soups to cold ones…gazpacho is always a favourite, so when I saw this recipe on Love and Lemons, I had to try it! My soup turned out a bit chunkier than hers, but the red curry paste and lemongrass give it a lovely and unexpected zing. For the original recipe, go to:

carrot gazpacho soup

1 stalk lemongrass, cut off root and remove outer layers, diced
1 can of coconut milk (14 ounces)
16 ounces carrots,peeled and diced (~450grams)
1 garlic clove, peeled and diced
2 tablespoons olive oil
2 tablespoons sherry vinegar (I used sherry plus vinegar since I had that in my pantry)
1 teaspoon red curry paste
1 teaspoon grated ginger (the original recipe calls for either curry or ginger, but I used both)
salt and pepper to taste
Depending on how chunky you like your gazpacho, adding half a cup of water is optional
Mixed seeds to sprinkle on top.

I simply blended everything together with a hand blender and then chilled for a few hours before serving. To make it creamier, I’d recommend a high-speed blender.

Serve chilled with seeds sprinkled on top and perhaps a drizzle of olive oil.

carrot gazpacho with seeds

Photo: Small nesting textured bowl from set of three serving bowls. Buy unique dinnerware at our online store!

Follow my blog at Bloglovin’

recipe image
Recipe Name
Carrot Gazpacho
Author Name
Published On
Preparation Time
Cook Time
Total Time