Love cold soups as much as I do? Here’s a carrot gazpacho that’ll make you forget that gazpacho is supposed to have tomatoes.
INGREDIENTS
1 stalk lemongrass
16 ounces (450 g) peak-season carrots, peeled and sliced, about 2 bunches
1 (14-ounce/414-mL) can light or full-fat coconut milk; reserve ¼ cup for garnish
1 garlic clove
2 tablespoons (30 mL) extra-virgin olive oil, plus more for drizzling
2 tablespoons (30 mL) sherry vinegar
1 teaspoon (5 mL) red curry paste
½ cup (125 mL) filtered water
Sea salt and freshly ground black pepper
Optional garnishes: hemp seeds, pepitas, microgreens, drizzles of coconut milk
DIRECTIONS
Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Remove the first one or two layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.
Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, and a few generous pinches of salt and pepper. Blend until smooth. If you’re not using a high-speed blender like a Vitamix, strain the soup and blend again until completely smooth.
Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Add more salt and pepper, to taste.
Drizzle with olive oil and serve with desired garnishes.
SERVES: 4
VEGAN
GLUTEN-FREE