Carrot Gazpacho with Lemongrass

picklesnhoney.com

Antje vb (vegan)

1 stalk lemongrass

16 ounces (450 g) peak-season carrots, peeled and sliced, about 2 bunches

1 (14-ounce/414-mL) can light or full-fat coconut milk; reserve ¼ cup for garnish

1 garlic clove

2 tablespoons (30 mL) extra-virgin olive oil, plus more for drizzling

2 tablespoons (30 mL) sherry vinegar

1 teaspoon (5 mL) red curry paste

½ cup (125 mL) filtered water

Sea salt and freshly ground black pepper

Optional garnishes: hemp seeds, pepitas, microgreens, drizzles of coconut milk

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