Carrot And Ginger Gazpacho Recipe

Need a fresh summer soup? This Carrot And Ginger Gazpacho Recipe is bright, creamy, and easy to make in minutes.

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This Carrot And Ginger Gazpacho Recipe serves the best savory and creamy dish that can be enjoyed with the family. Prepare it for breakfast or enjoy it as a side dish with the meal; it goes perfectly well with both. Try it today.

Carrot And Ginger Gazpacho Recipe

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Ingredients

• 2 pounds of carrots
• 3 inches of fresh ginger root (skin removed)
• 1 can organic coconut milk
• 2 lemons (juice and zest)
• 3 garlic cloves (minced)
• 1 yellow onion (diced)
• 1/2 cup yogurt
• 2 tablespoons honey
• 1 tablespoon avocado or coconut oil
• 1 teaspoon salt (adjust to taste)
• 1 pinch of cumin

Recipe

1. Cut the carrots into smaller chunks and steam in a steamer until tender.
2. Set aside the carrots to let them cool. Save about 1 cup of water used to steam the carrots.
3. Take a frying pan, add 1 tablespoon of oil, then add diced onion and minced garlic.
4. Sauté for a minute or until the onions are translucent.
5. Remove the pan from the heat and set it aside. Let the cooked onions and garlic cool slightly.
6. Now, add the steamed carrots, cooked onion and garlic, ginger, lemon juice, 1 teaspoon lemon zest, and a can of coconut milk into a blender.
7. Blend all the ingredients to make a thin puree.
8. Add yogurt and saved water to the desired consistency.
9. Lastly, add honey, and season with cumin and salt.
10. Refrigerate for about 1-2 hours before serving.
11. Top with your favorite topping before serving.

Tips

• For best results, refrigerate overnight so the flavors are well incorporated.