Best 2 Carrot Vichyssoise Recipes

Carrot Vichyssoise is a creamy and flavorful soup made with carrots, leeks, potatoes, and onions. It is a classic French dish that is often served chilled in the summer, but it can also be enjoyed warm in the winter. This versatile soup can be made in a variety of ways, and there are many different recipes to choose from.

Some popular variations of Carrot Vichyssoise include adding roasted carrots, bacon, or herbs. The soup can also be made vegan by using almond milk or coconut milk instead of cream. No matter how you choose to make it, Carrot Vichyssoise is a delicious and satisfying dish that is perfect for any occasion.

This article provides three different recipes for Carrot Vichyssoise:

* **Classic Carrot Vichyssoise:** This recipe is a classic take on the traditional French soup. It is made with carrots, leeks, potatoes, onions, and cream.
* **Roasted Carrot Vichyssoise:** This recipe adds a smoky and caramelized flavor to the soup by roasting the carrots before adding them to the soup.
* **Vegan Carrot Vichyssoise:** This recipe is a dairy-free version of the soup that uses almond milk or coconut milk instead of cream.

All three recipes are easy to follow and can be made in under an hour. So whether you are looking for a classic French dish to serve at your next dinner party or a quick and easy soup to make for a weeknight meal, Carrot Vichyssoise is a great option.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Original recipe created by chef Albert Stockli in 1959 at the Four Seasons in NYC. Cook time does not include refrigeration time.

Provided by Mikekey *

Categories Cream Soups

Time 40m

Number Of Ingredients 8

Ingredients

2 c peeled, diced potatoes
1 1/4 can(s) sliced carrots
1 leek, washed and sliced (white part only)
3 c chicken broth
1 pinch white pepper
1 tsp salt
1 c heavy cream
shredded raw carrot, for garnish

Steps:

1. In a sauce pan, combine potatoes, carrots, leek and broth. Bring to a boil and reduce to simmer for 25 minutes, until vegetables are tender.
2. Puree half of the cooked vegetables and broth in a blender for 30 seconds. Empty into mixing bowl and repeat with remaining vegetables. Refrigerate until well chilled.
3. Stir in pepper, salt and cold cream. Serve in chilled bowls with a topping of the shredded carrot.

Tips:

Choose sweet, young carrots for the best flavor. If they are not organic, peel them before using.
Use a good quality vegetable broth. You can make your own or use a store-bought brand.
Don't be afraid to adjust the seasoning to your taste. Add more salt, pepper, or garlic powder if desired.
Garnish the soup with fresh herbs, such as chives, parsley, or dill, for a pop of color and flavor.
Serve the soup hot or cold. It is delicious either way.

Conclusion:

Carrot vichyssoise is a delicious and versatile soup that can be enjoyed hot or cold. It is perfect for a light lunch or dinner, and it is also a great way to use up leftover carrots. With its creamy texture and sweet flavor, carrot vichyssoise is sure to please everyone at your table.