Carrot Gazpacho with Lemongrass

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 peeled and sliced bunches 16 ounces (450 g peak-season carrots
  • 1 Garlic clove
  • 1 stalk Lemongrass

• Canned Goods

  • 1 (14-ounce/414-ml can light or full-fat coconut milk, light or full-fat
  • 1 tsp Red curry paste

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 2 tbsp Sherry vinegar

• Liquids

  • 1/2 cup Water, filtered

Found on picklesnhoney.com