Sunday, June 19, 2016

Chilled Carrot Gazpacho w/ Coconut Cream & Lemongrass

cold carrot soup gazpacho with coconut cream and lemongrass.
The temperatures are climbing, but you can easily cool down with this refreshing chilled soup prepared ahead of time and waiting for you in the fridge.

My Paleo Marin Rating: 4 Persimmons*


1 lb. carrots, peeled and chopped

1 garlic clove, peeled and chopped
1 stalk lemongrass, outer leaves peeled and aromatic soft part chopped
1 can (14 oz) coconut cream, preferably Trader Joe’s, or coconut milk 
2 Tablespoons olive oil
2 Tablespoons Mirin rice wine
1 Teaspoon red curry paste
Salt and pepper to taste

4 Limes

Optional garnishes: microgreens, pumpkin seeds, pepitas, etc.


1. Using a high-speed blender, puree the carrots, garlic, lemongrass, coconut cream, oil, rice wine, curry paste, salt and pepper together for a minute or until blended. Taste for seasonings.

Note: If using a regular blender, for a creamier soup, pour mixture through a wire mesh strainer and push through with a spoon. Discard leftovers in the strainer. Blend again. I used a regular blender without straining to keep all the healthy bits.

2. Put gazpacho in refrigerator to chill for at least 6 hours.

3. When ready to serve, put gazpacho in bowls. Squeeze juice from 1/2 lime in each bowl and stir. Garnish with toppings. Serve.

Makes about a quart.

#paleo #gazpacho #carrots #coconut #glutenfree #dairyfree #lemongrass #healthyeats #cleaneating #Mirin #redcurrypaste

Recipe adapted from Love & Lemons Cookbook, link here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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