Carrot Vichyssoise

Carrot vichyssoise
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. Carrot vichyssoise
Yield 4 servings
Time 45 minutes to prepare plus 4 hours to chill
  • large stockpot with lid
  • wooden spoon
  • blender
  • large container with lid
  • small saucepan
  • small container with lid
  • 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.


Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell.

Buy it: |

Help Abbreviations  |  Conversions  |  Cooking tips
Carrot vichyssoise with balsamic reduction