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Carrot Coconut Lemongrass Gazpacho

Carrot Coconut Gazpacho with Lemongrass
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A refreshing and vibrant carrot coconut gazpacho, infused with the aromatic essence of lemongrass. This chilled soup offers a delightful blend of sweet carrots, creamy coconut milk, and zesty lime.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 stalk fresh lemongrass, tough outer leaves removed, thinly sliced
  • 1 pound carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/4 cup fresh lime juice
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon ground coriander
  • Salt to taste
  • Fresh cilantro, for garnish

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add shallot, garlic, and lemongrass. Sauté for 3-5 minutes, until fragrant and softened.
  2. Add chopped carrots, vegetable broth, coconut milk, lime juice, ginger, and coriander to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until carrots are tender.
  3. Remove from heat and let cool slightly.
  4. Carefully transfer the soup to a blender and blend until smooth. You may need to do this in batches.
  5. Season with salt to taste.
  6. Chill the gazpacho in the refrigerator for at least 2 hours, or until thoroughly cold.
  7. Serve chilled, garnished with fresh cilantro.

Notes

  • For a thinner gazpacho, add a little more vegetable broth or water when blending.
  • Adjust the amount of lime juice to your preference for more or less tanginess.
  • This gazpacho can be made a day in advance and stored in the refrigerator.
  • Consider adding a pinch of red pepper flakes for a touch of heat.

Nutrition

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