As the weather warms up I start to transition from hot soups to cold ones…gazpacho is always a favourite, so when I saw this recipe on Love and Lemons, I had to try it! My soup turned out a bit chunkier than hers, but the red curry paste and lemongrass give it a lovely and unexpected zing. For the original recipe, go to:

carrot gazpacho soup

1 stalk lemongrass, cut off root and remove outer layers, diced
1 can of coconut milk (14 ounces)
16 ounces carrots,peeled and diced (~450grams)
1 garlic clove, peeled and diced
2 tablespoons olive oil
2 tablespoons sherry vinegar (I used sherry plus vinegar since I had that in my pantry)
1 teaspoon red curry paste
1 teaspoon grated ginger (the original recipe calls for either curry or ginger, but I used both)
salt and pepper to taste
Depending on how chunky you like your gazpacho, adding half a cup of water is optional
Mixed seeds to sprinkle on top

I simply blended everything together with a hand blender and then chilled for a few hours before serving. To make it creamier, I’d recommend a high-speed blender.

Serve chilled with seeds sprinkled on top and perhaps a drizzle of olive oil.

carrot gazpacho with seeds