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Carrot Gazpacho With Lemongrass | V + Gf
DOLLYANDOATMEAL.COM14Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 stalk lemongrass
- 16 oz. carrots (peak-season, peeled and slices, about 2 bunches)
- 14 oz. full fat coconut milk (or light, ; reserve 1/4 cup for garnish, optional)
- 1 clove garlic
- 2 Tbsp. extra virgin olive oil (plus more for drizzling)
- 2 Tbsp. sherry vinegar
- 1 tsp. red curry paste
- 1/2 cup water (filtered)
- sea salt
- freshly ground black pepper
- hemp seeds
- pepitas
- microgreens
- coconut milk (drizzles of)
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