CARROT COCONUT VICHYSSOISE

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CARROT COCONUT VICHYSSOISE image

Categories     Soup/Stew     Vegetable

Yield 6-8

Number Of Ingredients 7

4 cups chicken stock
2 medium russet potatoes diced
16 ounces baby carrots or 2 cups sliced carrots
1 leek white and pale green part sliced
1 shallot diced
2/3 cup coconut milk
1/2 cup ;ight cream

Steps:

  • 1. Place stock, potatoes, carrots, leeks, and shallot into a medium soup pot. Bring to boil, reduce heat and simmer for 30 minutes, until vegetables are tender. 2. Season with white pepper. Simmer 5 minutes longer. Remove from heat. Add coconut milk. Puree until smooth , add cream.. Put in refridgerator and cool 5 hours.

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