1 stalk lemongrass
400g carrots, chopped
1 red capsicum, chopped
400ml light coconut milk; reserve ¼ cup for garnish
2 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon red curry paste
Salt and pepper


1. Cut the root and tough stem from lemongrass. Remove the first few layers of outer leaves and finely chop the tender part.
2. In a blender combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, curry paste, ½ cup water, and salt and pepper. Blend until smooth.
3. Chill for a minimum of 4 hours.
4. Serve topped with pepitas and a splash of coconut milk.

Download the Carrot Gazpacho with Lemongrass PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.

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