Carrot Vichyssoise Ⓥ - The Veggie Table

Rich, cold, and a lovely shade of orange, carrot vichyssoise swirled with a balsamic reduction will impress your friends and delight your tastebuds – only you will know how simple it is to prepare.
Yield	4 servings
Time	45 minutes to prepare plus 4 hours to chill
Tools	large stockpot with lid wooden spoon blender large container with lid small saucepan small container with lid
Ingredients	3 c vegetable stock 1 large russet potato, peeled and diced 1¼ c carrots, thinly sliced white part of 1 leek, cleaned and thinly sliced 1 c cashew cream or ¾ c non-dairy milk mixed with ¼ c yogurt salt white pepper ½ c balsamic vinegar 1 T dark molasses, maple syrup, or agave
Directions	Place stock and vegetables in the pot over high heat. Bring to a boil, reduce heat, cover, and simmer about 25 minutes, until very tender. Purée in blender in batches, until smooth. Pour into container, add cream, salt, and pepper, cover, and refrigerate at least 4 hours, until chilled. In small saucepan over medium heat, simmer vinegar and molasses, stirring occasionally, about 8 minutes, until syrupy and reduced in half. Transfer to container, cover, and refrigerate until ready to serve. Ladle soup into bowls, drizzle with balsamic reduction, and serve.
Notes	Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell. Buy it: Amazon.com \| Amazon.co.uk
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