I recently tried this Carrot Gazpacho from SoupAddict and absolutely loved its refreshing blend of sweet carrots and subtle Asian-inspired flavors. It’s a chilled, no-cook soup that’s perfect for hot summer days and prep is a breeze!

Carrot Gazpacho

Why You’ll Love This Recipe

I adore how simple yet vibrant this soup is. It comes together entirely in a blender—no heating up the kitchen—and the natural sweetness of the carrots pairs beautifully with coconut milk, ginger, and a touch of balsamic vinegar. It’s light enough for brunch but satisfying enough as a starter for lunch or dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound carrots, cleaned, peeled, and chopped
½ cup water or bottled carrot juice (see notes)
½ cup unsweetened canned coconut milk, plus additional for garnish
1 small tomato (or 6–7 cherry tomatoes), chopped
1 rib celery, chopped
1 small knob ginger (or 2 tsp ginger paste), roughly chopped
1 Tbsp chopped shallot
1 Tbsp extra-virgin olive oil
1 Tbsp balsamic (or white balsamic) vinegar
A handful of cilantro (stems and leaves)
Kosher salt, to taste

Suggested garnishes: swirl of coconut cream, chopped cilantro, grated carrots, chile crisp, drizzle of olive oil

Directions

In a high‑powered blender, combine chopped carrots with ½ cup water or carrot juice and ½ cup coconut milk. Start blending on low, gradually increasing speed.
If the mixture bogs down, pause, stir, and add liquid in ¼‑cup increments until it flows smoothly.
Once the carrots are smooth, add tomato, celery, ginger, shallot, olive oil, vinegar, cilantro, and salt. Blend again until velvety.
Taste and adjust salt or vinegar as needed.
Transfer the soup to a container, cover, and refrigerate for at least 2 hours, or overnight.
Before serving, stir well and adjust seasoning. Divide into bowls and top with your desired garnishes.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Blend time: ~5 minutes
Chill time: minimum 2 hours
Total time: ~15 minutes active, plus chilling

Variations

Use bottled carrot juice instead of water for extra flavor or if your blender struggles with raw carrots.
Swap ginger for lemongrass for a Thai twist (as seen in some versions).
Make it spicier by adding chile crisp or a pinch of red pepper flakes.
Replace balsamic with sherry or white wine vinegar for a lighter tang.

Storage/reheating

Storage: Keep the soup covered in the refrigerator for up to 3–4 days.
Freezing: Freeze in airtight containers for up to 2 months.
Reheating: Serve chilled—no reheating needed. If it thickens in storage, thin with a splash of cold water or carrot juice before serving.

FAQs

Why does the recipe use canned coconut milk instead of boxed?

I prefer canned coconut milk because it’s much thicker and creamier, which gives the soup a richer texture—especially useful if you’re using carrot juice instead of fresh water.

Can I make this without a high‑powered blender?

Yes, I’ve tried it in a regular blender. Shredding the carrots or adding extra carrot juice helps smooth things out. Some people even blanch carrots briefly to soften them.

How long should I chill it?

I chill it for at least 2 hours, but the flavor deepens even more if chilled overnight. Always stir and taste just before serving.

Can I prep ahead for guests?

Absolutely. I often blend it the night before, refrigerate, and then garnish just before serving for a stress-free presentation.

Is this gluten‑free or vegan?

Yes—it’s both gluten‑free and vegan as long as you use unsweetened coconut milk and keep garnishes plant‑based.

Conclusion

I find this Carrot Gazpacho to be my go‑to summer soup—it’s easy to make, visually gorgeous, and bursting with fresh flavor. Whether for a weekend brunch or a light lunch, it always hits the spot. I love whipping it up ahead of time and serving it up chilled, garnished with a swirl of coconut cream and a sprinkle of fresh cilantro.

Jane