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chilled carrot and pineapple soup with cucumber pico garnish

golden carrot and pineapple chakra gazpacho

August 18, 2024 Māla Girl

When you're summer weekend is creeping in the 90 degree range, and you're feeling a little sweet, savory and spicy, this quick carrot and pineapple cold soup hits all the right feelings.

Easy recipe to stock up and make ahead for a refreshing and craveable mini meal or snack.

Bonus points: you score an extra serving of fruit and vegetables for the day!

golden carrot and pineapple chakra gazpacho

Rated 5.0 stars by 1 users

Author:

Māla Girl

Servings

3

Prep Time

5 minutes

Cook Time

15 minutes

Gazpachos and chilled soups in general don't get enough credit for hot simply rich and satisfying these are, especially in the heat of summer.

An equal blend of carrots and fresh pineapple bring not only a perfect balance of sweet and savory, the addition of chili chakra, makes this spacho come to life in all the right ways!

Literally 5 ingredients and the only cooking involved is boiling water!

Image of golden carrot and pineapple chakra gazpacho

Ingredients

Water, 2 ½ cups
Carrots, peeled and chopped, 1 ½ cups
Chili Chakra, 2 ½ Tbsp.
Fresh Pineapple, peeled and chopped, 1 ½ cups (½ pineapple)
Coconut Oil, 1 Tbsp.
Fresh Lime Juice, 1 Tbsp. (½ lime)

Directions

Pour water into a medium size pot. Add carrots and bring to a simmer.
Add in Māla Girl chili chakra.
Close with lid, and steam for approximately 10 minutes and then remove from heat.
Let cool slightly, and then using an immersion blender, or carefully pour into a blender with remaining ingredients. (pineapple, coconut oil and lime)
Blend until smooth and emulsified. If using a blender, start on a low speed as ingredients will be hot.
Chill completely and serve with a fresh cucumber pico garnish and coconut flakes if desired.