Recipe
Cold Carrot Gazpacho with Ginger and Coconut Milk
- Prep time: 75 minutes
- Cook time: 15 minutes
An original and refreshing cold soup, perfect for warm summer evenings.
Ingredients
servings
-
carrot
-
ginger
-
coconut milk
-
shallots
-
olive oil
-
lime juice
-
salt and pepper
-
coriander
Recipe steps
Cook the carrots
Peel and slice the carrots into rounds. Steam them for 15 minutes or cook in a pot of boiling water until they are nice and tender.
Blend
Place the cooked carrots while still warm in a blender with the shallot, peeled and grated ginger, coconut milk, olive oil, and lime juice. Blend until smooth.
Chill
Season with salt and pepper, let cool, then refrigerate for at least 1 hour.
Serve
Serve well chilled, sprinkled with sesame seeds or freshly chopped cilantro.
Tips and variations
- For a spicier version, add a touch of curry or mild chili pepper.
- This velvety soup can also be enjoyed warm if you prefer.
Anti-waste tips
Slightly soft carrots are perfect for blending into a velvety soup: texture doesn’t matter, only the flavor counts.
Organic carrot peels can be saved to flavor a homemade broth rather than being thrown away.
