Carrot Coconut Gazpacho with Lemongrass

A creamy vegan, non-dairy soup, that's bright in flavor and lightly scented with lemongrass and red curry paste. Can be served chilled or warm.

Carrot Coconut Gazpacho with Lemongrass in bowls

It’s soup season! Well, it’s sort of soup season… one day there’s a chill in the air, the next day it’s warm and sunny. So here’s a soup that I crave no matter what’s happening outside. It’s meant to be served chilled but it could be just as easily warmed up.

This creamy carrot gazpacho is one of my favorites from our first Cookbook. I remember when I first made it, I wanted to stop working on the book and just eat this soup every single day for lunch. It’s perfect with a slice of avocado toast on the side.

The soup is creamy from the coconut, and its bright flavor comes from the lemongrass and sherry vinegar. I like to puree it really smooth, then garnish with pepitas and fresh herbs for texture.

Carrot Coconut Gazpacho with Lemongrass

Tell me – what soups are you loving right now?

5.0 from 1 reviews
Carrot Coconut Gazpacho with Lemongrass
Serves: serves 4
  • 1 stalk lemongrass
  • 16 ounces carrots, peeled and sliced, about 2 bunches
  • 1 (14-ounce) can light coconut milk, reserve ¼ cup for garnish
  • 1 garlic clove
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons sherry vinegar
  • 1 teaspoon red curry paste or freshly minced ginger
  • ½ teaspoon sea salt, more to taste
  • ½ cup water
  • sea salt and freshly ground black pepper
  • optional garnishes: hemp seeds, pepitas, microgreens
  1. Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first one or two layers of outer leaves and fin ely chop the tender, aromatic part of the lemongrass.
  2. Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, salt and pepper. Blend until smooth. If you're not using a high-speed blender like a Vitamix, strain the soup (if desired for texture) and blend again until completely smooth.
  3. Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Alternatively, you can serve the soup warm by gently heating it in a saucepan. Season to taste with more salt and pepper.
  4. Drizzle with olive oil and serve with desired garnishes.



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Rate this recipe (after making it):  

  1. Gaby Dalkin

    Oooh, love that it works heated up too!

  2. AGS from

    This looks amazing. I’ve never used lemon grass. Maybe now is the time?!

    Our entire family of seven loves homemade chicken noodle soup, from one-year-old Hannah, to 70-year-old Grandpa who comes over a lot for dinner. I like to add a few finely chopped pickled Serrano peppers to give it a little acidity and heat.

  3. Brittany Audra @ Audra's Appetite

    I am so excited at the idea of carrot gazpacho! I love pureed cooked carrot soup, so I’m definitely going to try this as well! 🙂

  4. Cucina Rumori

    Just made this!! What a simple and gorgeous dish!! So flavorful and bright!!! I will definitely be saving this for when I have guests! Thank you!

  5. Nora

    Yum, looks and sounds amazing! I have never combined carrots and coconuts but after reading this one I will definitely try this combo. At the moment I’m in love with vegetable soup. I often combine veggies with cream cheese and some spices. 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.