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Carrot Gazpacho

I love how easy this recipe is to make, no cooking and no chopping!!!  Just throw everything in a blender and puree until you have the tastiest carrot gazpacho. 

Always make sure to use a great quality extra virgin olive oil, we love Colavita

Carrot Gazpacho
  • Duration
  • Prep Time
  • 4Servings


For Soup:

  • 1 pound carrots, peeled and coarsely chopped
  • 1 (14-ounce) can coconut milk
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil, such as Colavita
  • Zest and juice of 1 lemon
  • 1-inch piece of fresh ginger, peeled
  • 1 teaspoon tomato paste
  • 1 tablespoon honey (agave for vegan)
  • ½ cup water
  • Kosher salt
  • Freshly cracked black pepper

For Garnish

  • Toasted pumpkin seeds
  • Extra-virgin olive oil
  • Microgreens
  • Freshly ground black pepper


1. Using a high-speed blender, combine carrots, coconut milk, garlic, oil, lemon zest and juice, ginger, tomato paste, honey, water, and a few generous pinches of salt and pepper. Blend until completely smooth. 

2. Taste and adjust seasoning.

3. Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water.

4. To serve, ladle into bowls and top with garnishes as desired.    

To toast pumpkin seeds: In a heavy, medium-sized skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat. Add seeds and stir until toasted, about 2 minutes.    

Recipe published in JOY of KOSHER with Jamie Geller magazine, Fall 2016. Subscribe Now.