Carrot Gazpacho is a light and refreshing chilled soup that’s perfect for hot summer days. With a hint of sweetness from the carrots and a touch of Asian influence, this soup is a delightful appetizer that pairs wonderfully with a salad or sandwiches. It’s made in a blender, so it requires no cooking, making it an ideal recipe when you want something quick and easy but full of vibrant flavors.

Why You’ll Love This Recipe

This Carrot Gazpacho is not only incredibly easy to make but also brings a unique twist to the traditional gazpacho. Unlike the usual tomato-based versions, this one uses sweet carrots as its base, creating a smooth, refreshing, and slightly sweet soup. With hints of coconut milk, ginger, and balsamic vinegar, it’s a beautiful balance of flavors. It’s also dairy-free and can easily be adapted based on your available kitchen equipment. It’s the perfect dish to serve at a summer brunch or as a light starter for a meal.

Ingredients

• 1 pound carrots, cleaned, peeled, and sliced, chopped, or shredded

• 1 bottle carrot juice (optional, see instructions)

• 14-ounce can of unsweetened coconut milk (shake the can first)

• 1 small tomato, or 6 or 7 cherry tomatoes, chopped

• 1 rib celery, chopped

• 1 small knob ginger, peeled and roughly chopped (or 2 tsp of ginger paste)

• 1 tablespoon chopped shallot

• 1 tablespoon extra virgin olive oil

• 1 tablespoon balsamic or white balsamic vinegar

• Cilantro stems and leaves

• Kosher salt

Suggested Garnishes:

• A swirl of reserved coconut milk

• Chopped cilantro

• Finely grated carrots

• Chile crisp

• Drizzle of extra virgin olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Blend the carrots: In a high-powered blender, combine the carrots with ½ cup of water or carrot juice and ½ cup of coconut milk. Start blending slowly, gradually increasing the speed to high. If the mixture gets stuck, stir with a plunger or add more liquid, ¼ cup at a time. The goal is a smooth, velvety texture without over-diluting the soup.

2. Continue blending: Once the soup is moving freely in the blender, set it to medium-high speed and blend for about 15 seconds. Check the consistency to ensure the soup is smooth, blending further if necessary.

3. Add remaining ingredients: Once the soup is smooth, add the chopped tomato, celery, ginger, shallot, olive oil, vinegar, cilantro, and a pinch of salt. Blend again until fully smooth.

4. Chill: Transfer the soup to a container, cover it, and refrigerate for at least 2 hours or overnight.

5. Serve: Before serving, stir well or shake the container if you’ve used an airtight lid. Serve chilled, topped with your desired garnishes, such as a swirl of coconut milk, cilantro, finely grated carrots, and a drizzle of olive oil. Optionally, add some chile crisp for an extra kick.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Blend time: 5 minutes

• Total time: 15 minutes

• Chill time: At least 2 hours

Variations

• Spicy Kick: Add a small chopped chili pepper or a drizzle of hot sauce for a spicy twist.

• Herb Substitutes: If you don’t have cilantro, try basil or mint for a different herbal note.

• Vegan Option: Use coconut yogurt instead of sour cream or omit the dairy-based garnishes altogether for a fully plant-based version.

• Carrot Juice: Use carrot juice instead of water for a stronger carrot flavor.

Storage/Reheating

• Storage: Store any leftover Carrot Gazpacho in an airtight container in the fridge for up to 3 days. The soup tastes even better the next day as the flavors continue to develop.

• Reheating: This is a chilled soup, so it’s meant to be served cold. However, if you prefer it warmer, you can gently heat it on the stove over low heat, stirring frequently. Avoid boiling.

FAQs

1. Can I use a regular blender instead of a high-powered one?

Yes, you can. However, you may need to shred the carrots or blanch them first to soften them before blending.

2. Can I make this soup ahead of time?

Absolutely! In fact, this soup is even better when chilled for a few hours or overnight to allow the flavors to meld.

3. Can I use regular milk instead of coconut milk?

Yes, you can substitute regular milk or any plant-based milk, but coconut milk gives the soup a creamy texture and a subtle flavor that enhances the overall taste.

4. What if I don’t have carrot juice?

Carrot juice is optional but can add extra flavor. If you don’t have it, simply use water, or even better, add extra coconut milk for a richer texture.

5. How do I make this soup spicier?

You can add chili flakes, fresh chili peppers, or a drizzle of hot sauce to give it some heat.

6. Can I freeze Carrot Gazpacho?

While you can freeze the soup, the texture may change once thawed, particularly due to the coconut milk. It’s best enjoyed fresh or stored in the fridge for a couple of days.

7. Can I add other vegetables to this soup?

Yes! Feel free to experiment with other vegetables, like cucumbers or bell peppers, for additional flavors and textures.

8. What can I use instead of ginger?

If you don’t have fresh ginger, ginger paste, ground ginger, or even lemongrass could be interesting substitutes to add a similar zing.

9. Is this recipe gluten-free?

Yes, this Carrot Gazpacho is naturally gluten-free, so it’s a great option for those with gluten sensitivities.

10. How can I make this soup more creamy?

For a creamier version, you can increase the amount of coconut milk or add a spoonful of coconut cream for extra richness.

Conclusion

Carrot Gazpacho is a delightful, refreshing chilled soup that is perfect for summer. With a smooth, creamy texture and a balanced flavor profile, it’s a dish that will surprise and impress. It’s easy to make, requires minimal effort, and is the perfect appetizer or light meal for those hot summer days. Whether you’re a gazpacho enthusiast or new to chilled soups, this carrot variation is sure to become a favorite.