Carrot, Ginger and Coconut Gazpacho Recipe

How to make Carrot, Ginger and Coconut Gazpacho

Method

  1. Place the oil into a saucepan set over a medium heat. Add onion and cook for 5 minutes or until softened.
  2. Add the carrots, ginger and cumin and sauté for 5 minutes. Top with the stock and cook for 20 minutes or until carrots are very soft.
  3. Blitz in a high-powered blender until very smooth, then stir in most of the coconut cream, reserving a little for garnish. Taste and adjust seasoning. Place in a jug in the fridge for 2 hours or until completely chilled.
  4. Pour into chilled bowls and top with coconut flakes, chopped coriander and reserved coconut cream.

Optional: You can make this a curried carrot soup by swapping the cumin for curry powder.