this is a fusion twist, and is a great springtime dish which is kosher for passover. got it via email, i'd make this the night before so the flavors have a chance to combine
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- 4 cups chicken stock or 4 cups vegetable stock
- 2 potatoes, peeled and diced (Idaho or russet)
- 16 ounces baby carrots or 2 cups sliced carrots
- 1 leek, sliced, white and pale green parts only
- 1 shallot, diced
- 1 dash white pepper
- 2/3 cup coconut milk
- 1/2 cup soymilk or 1/2 cup light cream
- 1/4 cup balsamic vinegar
- 1 tablespoon dark molasses
- 1Prepare the soup: Place the stock, potatoes, carrots, leek and shallot into a medium soup pot. Bring to a boil, reduce heat and simmer for 30 minutes, until vegetables are very tender.
- 2Season with white pepper. Simmer for 5 minutes longer. Add in the coconut milk. Remove from heat. Transfer to a blender and purée until smooth. You can also use an immersion blender right in the pot and purée for a full 3 minutes. Stir in the soymilk or light cream.
- 3Place the soup in the refrigerator and cool for at least 5 hours.
- 4Prepare the garnish: Place the balsamic vinegar and molasses into a small pot. Bring to a boil, reduce heat and simmer on low for 6 to 8 minutes, until reduced by half. Place in refrigerator, it will get thicker as it cools.
- 5To serve, ladle the soup into bowls. With the tip of a spoon, or a squirt bottle, add a swirl of the balsamic to each bowl.
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Nutritional Facts for Carrot Coconut Vichyssoise
Serving Size: 1 (288 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 231.8
- Calories from Fat 75
- Total Fat 8.3 g
- Saturated Fat 5.7 g
- Cholesterol 4.8 mg
- Sodium 324.9 mg
- Total Carbohydrate 32.7 g
- Dietary Fiber 4.1 g
- Sugars 9.3 g
- Protein 8.0 g