Carrot Tumeric Gazpacho, served with fresh cracked black pepper and scallions.

Prep Time

35 min

Cook Time



3 - 4




  • 2 cups of carrots (peeled and chopped)
  • 1 small shallot (chopped)
  • 1 small tomato (chopped)
  • 1 small knob of ginger (peeled & chopped)
  • 2 garlic cloves (minced)
  • 1 1/2 tbsp of Turmeric powder
  • 1 cup of water
  • 1 can of unsweetened coconut milk
  • Salt & pepper (to taste)
  • 4 tbsp of Farm & Florist Olive Oil


Tips and Techniques

  • Opt for Fresh Turmeric: Fresh turmeric root imparts a vibrant, more authentic flavor compared to its powdered counterpart. Grate it finely to weave its radiant notes seamlessly into your gazpacho.

  • Strive for Balance with Acidity: The earthy resonance of carrots and turmeric finds its perfect counterpart in a touch of citrus. A delicate squeeze of fresh lemon or lime will elevate the soup’s flavor profile, creating a harmonious dance of taste on the palate.

  • Chill to Perfection: To unveil the full symphony of flavors, allow your gazpacho to repose in the refrigerator for a few hours. This not only melds the ingredients but transforms the soup into a refreshing culinary experience, reminiscent of sun-soaked Mediterranean afternoons.


  1. In a blender, combine half the amount of ingredients: carrots, shallot, tomato, ginger, garlic, tumeric powder, water, coconut milk, and seasoning to taste. Blend and increase speed gradually.
  2. When the soup is smooth in consistency add the remaining ingredients and blend fully until all ingredients are fully combined. (This may take more than 2 batches to blend all ingredients.)

  3. Continue to blend until there are no clumps and texture is velvety. (Taste and adjust seasoning if necessary)

  4. Chill the gazpacho in the refrigerator for at least 1 hour.

  5. Before serving, drizzle with Farm & Florist Olive oil and serve with a toasted crostini.


  • The gazpacho should be velvety and refreshing on the palate, with a harmonious blend of earthy carrot and the warm, golden notes of turmeric.