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Recipes - Carrot Coconut Gazpacho (hot or cold)

Recipe Name

Carrot Coconut Gazpacho (hot or cold)

Submitted by

Guest

Recipe Description

With added fiber and vegetables, can be made easy for a hot or cold eating

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	45	Cook Time (minutes)	30	Ready In (minutes)	75

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Ingredients
Amt.	Measure	Ingredient



1	cup	Lemon grass, minced and ground
6	strips medium	Carrots (16 oz. bag)
1	can (15 oz)	light coconut milk
2	tablespoons	olive oil
2	fliud ounces	Sherry/white cooking
1	teaspoon	Curry Paste, red
1/2	teaspoons	salt
1/2	cup (8 fl oz)	water

Steps

Sequence	Step

1	Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first one or two layers of outer leaves and fin ely chop the tender, aromatic part of the lemongrass.
2	Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, salt and pepper. Blend until smooth. If you''re not using a high-speed blender like a Vitamix, strain the soup (if desired for texture) and blend again until completely smooth.
3	Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Alternatively, you can serve the soup warm by gently heating it in a saucepan. Season to taste with more salt and pepper.
4	Drizzle with olive oil and serve with desired garnishes.

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