Carrot Coconut Vichyssoise

Carrot Coconut Vichyssoise


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.

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Nutrition

Ingredients