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Carrot Coconut Vichyssoise

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“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:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 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
  • 23 cup coconut milk
  • 12 cup soymilk or 12 cup light cream
  • Balsamic Garnish
  • 14 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.

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