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    You are in: Home / Recipes / Carrot Coconut Vichyssoise Recipe
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    Carrot Coconut Vichyssoise

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    chia's Note:

    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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    Units: US | Metric

    • 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

    Balsamic Garnish


    1. 1
      Prepare 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.
    2. 2
      Season 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.
    3. 3
      Place the soup in the refrigerator and cool for at least 5 hours.
    4. 4
      Prepare 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.
    5. 5
      To 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

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