Carrot Ginger Gazpacho
Summer is not quite here yet but in true Houston fashion; the temperature is already up to late summer degrees and humidity. Although I love a good soup anytime of the year, there is something about drinking piping hot liquid during 90 degree weather that just personally turns me off. Thankfully we have gazpacho to entertain our palates and cool us off. The great thing about gazpacho, and soup for that matter, is it is light yet filling and can be used as a main dish or even an appetizer depending on how you serve it. This particular gazpacho recipe is especially exciting because of the bright and vibrant color. As I have mentioned before; bright colors translate to nutrient and antioxidant density. With both soup and gazpacho I am ALL about the mix ins and toppings to keep your eyes and palate interested. Topping ideas include: greek or coconut yogurt, organic olive oil or pumpkin seed oil, pistachios, sesame seed, pumpkin seeds, sweet potato or beet chips, roasted veggies, micro-greens etc. The list is honestly endless. Shown in the picture is; organic olive oil, microgreens, pickled ginger and Trader Joe's Crispy Crunchy Broccoli Florets. Freeze dried beet chips would also make a nice whole 30 and paleo “crouton”; if you will. This recipe is gluten free, paleo and whole 30 and can even be considered ketogenic depending on what you serve with it.
2 pounds of carrots
1 can of organic coconut milk ( full or reduced fat)
1/2 cup yogurt ( coconut or dairy free or organic greek)
1/2-1 cup water (use leftover water from steaming)
2 lemons (juice and zest)
3 inches of fresh ginger root or more (skin removed)
1 yellow onion, diced
3 garlic cloves, minced
2 tbsp honey
1 tsp of salt or to taste
1 pinch cumin
1 tbsp avocado or coconut oil
option to add curry powder of choice or spice
Begin by steaming your carrots until tender. I was able to fit all 2 pounds into my steamer basket by cutting them into smaller chunks. Set aside your carrots to allow to cool before blending and be sure to keep about 1 cup of the water used to steam your carrots to thin out the gazpacho. Next, saute your diced onion and minced garlic in 1 tbsp of oil until translucent. Then remove your onions and garlic from heat and set aside to allow to cool slightly.
Add your steamed carrots, onion, garlic, ginger, lemon juice and 1 tsp lemon zest, and can of coconut milk and blend until you have a thin puree. Next add in coconut yogurt (or greek) and water to desired consistency. Lastly add in 2-3 tbsp of honey and season with cumin or other desired spice blend as well as salt as desired. I highly recommend refrigerating overnight as the flavors will be fully incorporated but at the very least allow to cool for 2-4 hours in the refrigerator before serving. Serve alone or with a protein for a complete meal. As pictured; I topped with olive oil, microgreen, pickled ginger and Trader Joe's Crispy Crunchy Broccoli Florets. Freeze dried beet chips would also make a nice whole 30 and paleo “crouton”; if you will.