Carrot Coconut Vichyssoise Recipes

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CARROT VICHYSSOISE



Carrot Vichyssoise image

Whole milk gives vichyssoise a rich consistency, without the fat of cream.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

3 large leeks (1 1/2 pounds), white and light-green parts trimmed
1 medium clove garlic, minced
4 small Yukon Gold potatoes (1 1/2 pounds), peeled
5 carrots (9 ounces), peeled
2 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 cups whole milk
3 tablespoons snipped fresh chives
Olive-oil cooking spray

Steps:

  • Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
  • Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
  • Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.
  • Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among 6 bowls, and garnish each with snipped chives.

Nutrition Facts : Calories 181 g, Cholesterol 12 g, Fat 3 g, Fiber 4 g, Protein 7 g, Sodium 718 g

CARROT VICHYSSOISE



Carrot Vichyssoise image

This creamy soup is the perfect starter for anything from a tailgate party to an elegant dinner party. Pour it into thermoses to keep it hot. From an October 1988 Bon Appetit section "Great Cook/ Great Party" that featured recipes from a Homecoming Football Picnic.

Provided by Leslie in Texas

Categories     Potato

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 1/2 lbs carrots, peeled and sliced
2 leeks, white part only, sliced
1 3/4 lbs boiling potatoes, peeled and cut into 1/2-inch dice
1/2 teaspoon dried thyme, crumbled
7 cups chicken stock or 7 cups low sodium chicken broth
1/2 cup dry vermouth
2 cups whipping cream
salt and white pepper, to taste
fresh lemon juice
fresh thyme, minced (optional garnish)

Steps:

  • Melt butter in large saucepan over medium-low heat.
  • Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
  • Mix in potatoes and 1/2 teaspoon thyme.
  • Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
  • Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
  • Add cream, season with salt, pepper and lemon juice.
  • (can be prepared 2 days ahead. Cover and refrigerate.).
  • Stir over medium heat until warmed through.
  • Garnish with minced fresh thyme and serve.

Nutrition Facts : Calories 302.8, Fat 19.5, SaturatedFat 11.4, Cholesterol 66.2, Sodium 280.6, Carbohydrate 27, Fiber 3.1, Sugar 6, Protein 6.4

CARROT COCONUT VICHYSSOISE



Carrot Coconut Vichyssoise image

this is a fusion twist, and is a great springtime dish which is kosher for passover. got it via email, i'd make this the night before so the flavors have a chance to combine

Provided by chia2160

Categories     Coconut

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

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
1/4 cup balsamic vinegar
1 tablespoon dark molasses

Steps:

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

Nutrition Facts : Calories 229.7, Fat 7.8, SaturatedFat 5.3, Cholesterol 4.8, Sodium 312.7, Carbohydrate 33.2, Fiber 4.2, Sugar 11.5, Protein 7.5

ITALIAN VICHYSSOISE



Italian Vichyssoise image

Provided by Giada De Laurentiis

Time 2h17m

Yield 4 (1-cup servings)

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, thinly sliced
3/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces
3 cups low-sodium chicken broth
1 cup arugula
1/2 cup mascarpone, at room temperature
2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
8 cherry or grape tomatoes, quartered

Steps:

  • For the soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.
  • For the croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  • In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.
  • To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes.

CHILLED CARROT SOUP



Chilled Carrot Soup image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 4h50m

Yield 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/4 cup freshly sliced ginger
1 onion, sliced
1 jalapeno, sliced
2 cups orange juice
2 cups coconut milk
4 cups chicken stock
1 pound peeled and sliced carrots
1 cup creme fraiche, for garnish
1 cup fresh cilantro leaves, for garnish

Steps:

  • In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
  • Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
  • Garnish with creme fraiche and cilantro and serve.

COCONUT CARROT SLICES



Coconut carrot slices image

If you're looking for a treat for afternoon tea, or something to make for a cake sale, try this crunchy-topped traybake

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 50m

Number Of Ingredients 11

250g pack unsalted butter
300g light muscovado sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g desiccated coconut
200g grated carrot
2 tsp mixed spice
85g desiccated coconut
25g light muscovado sugar
25g butter , melted

Steps:

  • Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
  • Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.

Nutrition Facts : Calories 347 calories, Fat 22 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium

VICHYSSOISE



Vichyssoise image

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.

Provided by Derek Parker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 5

Number Of Ingredients 8

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
¾ cup thinly sliced potatoes
2 ⅓ cups chicken stock
salt to taste
ground black pepper to taste
1 ⅛ cups heavy whipping cream

Steps:

  • Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
  • Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
  • Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g

CARROTS VICHY



Carrots Vichy image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Carrot     Winter     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 4

1 pound carrots
2 tablespoons unsalted butter
1/4 cup water
1 teaspoon sugar

Steps:

  • Diagonally cut carrots into 1/8-inch-thick slices. In a heavy saucepan combine butter, carrots, water, and sugar and cook, covered, over low heat, stirring occasionally, until tender, about 15 minutes.

VICHYSSOISE



Vichyssoise image

This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. Send the mixture through a food processor or blender, let cool, then chill in the refrigerator until ready to serve. Garnish with chopped chives.

Provided by Mark Bittman

Categories     soups and stews

Time 30m

Number Of Ingredients 6

2 tablespoons butter in a large pot
3 peeled and cubed potatoes
3 trimmed and chopped leeks
4 cups stock
Chopped chives
1/2 cup or more cream

Steps:

  • Melt 2 tablespoons butter in a large pot.
  • Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
  • Cook for about 3 minutes, stirring, until softened.
  • Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
  • Purée, then let cool. Stir in 1/2 cup or more cream before serving.
  • Garnish with chopped chives.

VICHYSSOISE



Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Leek     Chill     House & Garden

Yield Serves 6

Number Of Ingredients 9

2 cups finely diced raw potatoes
4 tablespoons butter
6 leeks, cleaned and cut into 1 inch pieces
3 cups chicken bouillon
1 teaspoon salt
1/2 teaspoon freshy ground black pepper
a dash of nutmeg
11/2 to 2 cups sour cream or heavy cream
Chopped chives

Steps:

  • Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.

CLASSIC VICHYSSOISE



Classic Vichyssoise image

Very simple recipe that tastes great. What could be better? Serve cold or warm.

Provided by 2doulas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 10

1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
5 cups chicken broth
¼ cup heavy whipping cream

Steps:

  • In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
  • Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
  • Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
  • Puree soup in blender or food processor and cool.
  • Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g

VICHY CARROTS



Vichy Carrots image

Vichy carrots are a dish in which the vegetables are cooked through in water with a little sugar on them to create a glaze. Historically, the excellence of this preparation derived from the quality of the spring water in Vichy, a resort town in central France. Jody Williams, the chef at Buvette in Greenwich Village, from whom this recipe is adapted, adds sherry vinegar to the water, along with, eventually, some honey, shallots and a pinch or two of fresh thyme. Who knows if the Vichyssoise would recognize the result. But served hot, room temperature or cold, they are some fantastic carrots.

Provided by Sam Sifton

Categories     side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled
Kosher salt
2 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1 medium-size shallot, peeled and finely diced
1/2 teaspoon fresh thyme leaves, finely chopped
Black pepper, to taste

Steps:

  • Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
  • Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
  • Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 15 grams

VICHYSSOISE WITH CAULIFLOWER AND BUTTERMILK



Vichyssoise with Cauliflower and Buttermilk image

Cauliflower enhances our version of this classic soup, traditionally made with just potatoes and leeks.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 7 cups

Number Of Ingredients 9

1/4 cup (1/2 stick) unsalted butter
5 leeks, white and pale-green parts only, thinly sliced and rinsed well (about 3 cups)
1 white potato (about 4 ounces), peeled and cut into 1-inch pieces
Freshly ground white pepper
Large pinch nutmeg
1 small head cauliflower, cut into florets (about 4 cups)
Coarse salt
3 1/2 cups homemade or low-sodium store-bought chicken stock
1 cup low-fat buttermilk

Steps:

  • Melt butter in a medium saucepan over medium heat. Add leeks, and cook, stirring occasionally, 5 minutes. Add potato, 1/8 teaspoon pepper, and the nutmeg, and cook, stirring, 1 minute. Stir in cauliflower, 1/4 teaspoon salt, and 3 cups stock. Simmer, partially covered, until cauliflower has softened, 12 to 15 minutes. Using a slotted spoon, remove 2 florets, and transfer to a cutting board; thinly slice lengthwise. Set aside for garnish.
  • Working in batches, puree vegetable mixture in a blender, filling no more than halfway each time. Return to pan. Stir in buttermilk and remaining 1/2 cup stock. Sprinkle with 1/2 teaspoon salt, and season with pepper. Serve hot or cold, garnished with cauliflower slices.

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From latimes.com


VICHY CARROTS WITH THYME (GLAZED CARROTS) - FEAST GLORIOUS FEAST
2020-08-11 Put the carrots into a saucepan and just cover with cold water. Add 3 Sprigs Thyme, 30g Salted Butter, 2 tbsp Sugar and 2 tsp Sea Salt Flakes. Give the water and carrots a stir. Put the pan on a medium heat and bring the water up to a boil then reduce it to a gentle boil.
From feastgloriousfeast.com


CUMIN ROASTED CARROTS - FOOD FAITH FITNESS
2019-12-13 Instructions. Preheat your oven to 400 degrees. Heat a small pan to medium/high heat (do not spray with cooking spray or oil) and toasted the coriander and cumin seeds, stiring constantly, until lightly golden and aromatic, only about 1 minute (they burn quickly!) Crush the toasted seeds and set aside. *.
From foodfaithfitness.com


VICHY-STYLE CARROTS RECIPE | SAINSBURY`S MAGAZINE
Step by step. Put the prepared carrots in a saucepan with the butter, sugar, a pinch of salt and 175ml water. It won’t cover the carrots, but don’t worry. Bring to the boil, cover; simmer for 10 minutes. Remove the lid and continue to cook for 8-10 minutes or until the liquid has evaporated, tossing the carrots in the glaze as it reduces.
From sainsburysmagazine.co.uk


VEGAN VICHYSSOISE - CILANTRO AND CITRONELLA
2019-07-29 Bring to a gentle simmer over medium-low heat and partially cover the pan with the lid. Allow to cook gently for 30 to 40 minutes or until the vegetables are very soft. Puree the soup with either an immersion blender or by transferring the soup to a blender (in two separate batches). Blend in the cashews, nutmeg, salt and pepper.
From cilantroandcitronella.com


CARROT SOUP WITH COCONUT AND GINGER - THE ENDLESS MEAL®
2020-03-19 Instructions. Heat the coconut oil in a large soup pot over medium-high heat. Add the onion and saute until translucent, about 3 minutes. Add the ginger and garlic and cook for 1 more minute. 1 tablespoon coconut oil, 1 large onion, 2 tablespoons ginger, 2 cloves garlic. Add the carrots, turmeric, and stock to the pot.
From theendlessmeal.com


COCONUT SPICED CARROT SOUP - COOKING ON THE WEEKENDS
2021-10-26 Add the carrots, potatoes and spices and cook for about 5 minutes, stirring from time to time. Add coconut milk and water and simmer. Pour in the water and coconut milk, turn the heat to high and bring to a boil. Cover, reduce the heat to low and let the soup simmer until the carrots and potatoes are tender, about 25 minutes.
From cookingontheweekends.com


VICHY CARROTS RECIPE | FOOD & WINE
Step 1. In a large heavy saucepan, melt the butter in the olive oil. Add the carrots and cook over moderately high heat until beginning to soften. Add the vermouth, 1 …
From foodandwine.com


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