Carrot Coconut Vichyssoise

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

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 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

• 1⁄4 cup  balsamic vinegar
• 1  tablespoon dark molasses

Directions

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. 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. Place the soup in the refrigerator and cool for at least 5 hours.
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. 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.