Carrot Coconut Vichyssoise Recipe

Name: Carrot Coconut Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 puree until smooth. You can also use an immersion blender right in the pot and puree 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.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Carrot Coconut Vichyssoise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot Coconut Vichyssoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions