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Carrot Gazpacho

Prep Time: 10 minutes               Makes: 2 servings (~3 cups)

Ingredients:

  • 5 carrots, peeled and diced (~1 ½ cups diced)
  • 1 cup coconut milk (or 1 cup plain yogurt, or 1 avocado)
  • 1-2 cloves garlic, minced
  • 1 teaspoon olive oil
  • 2 tablespoons fresh lemon juice (or to taste)
  • 1” piece of ginger, grated
  • 1 teaspoon ground turmeric
  • ½ cup water
  • Salt and pepper to taste
  • Options for garnish- Fresh chopped cilantro, pumpkin seeds, sunflower seeds, coconut milk swirled on top.

Directions:

  1. Micro-steam the diced carrots by placing 1-2 tablespoons of water into microwave safe bowl. Place carrots into bowl and cover with a damp paper towel. Microwave for ~2-2 ½ minutes or until carrots are just tender.
  2. Place ingredients into blender. If carrots are still steamy, be sure to vent the blender. Blend on high speed until smooth and creamy. Add more water if necessary.
  3. Chill in refrigerator for 1-2 hours. Garnish with toppings of choice.

Recipe adapted by Rene Maserati from https://jamiegeller.com/recipes/carrot-gazpacho/

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Carrot Gazpacho Recipe without optional garnishes IBD-AID Phases I, II, and III (as tolerated)
*Picture with optional garnishes: sunflower seeds- IBD-AID Phase III (as tolerated)

Picture Credit: Rene Maserati