French

Carrot Vichyssoise takes 10 minutes to prepare.

Carrot Vichyssoise takes 30 minutes to cook.

Carrot Vichyssoise makes 4 servings.

The ingredients for Carrot Vichyssoise are:

3 c vegetable stock
1 medium russet potato, peeled and diced
1¼ c carrots, thinly sliced
1/2 c onion, thinly sliced
1 tsp minced fresh ginger
1 c nonfat milk
salt
pepper
½ c balsamic vinegar

Here is how you make Carrot Vichyssoise:

Directions Place stock and vegetables on Dutch oven 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 milk, salt, and pepper, cover, and refrigerate at least 4 hours, until chilled.In small saucepan over medium heat, simmer vinegar, stirring occasionally, about 8 minutes, until syrupy and reduced in half. Place in container, cover, and refrigerate until ready to serve.Ladle soup into bowls, drizzle with balsamic reduction, and serve.Number of Servings: 4Recipe submitted by SparkPeople user BARBSHAKESPEARE.

The nutritional information for Carrot Vichyssoise is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 117.2

• Total Fat: 0.3 g
• Cholesterol: 1.2 mg
• Sodium: 776.8 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 2.6 g
• Protein: 3.8 g

Carrot Vichyssoise is French cuisine.

The dietary needs meet for Carrot Vichyssoise is Vegetarian