Carrot Coconut Vichyssoise - cooking recipe

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

Preparation

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.
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.
Place the soup in the refrigerator and cool for at least 5 hours.
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.
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.