Carrot Coconut Vichyssoise |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 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 |
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.
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