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White footed bowl filled with Carrot Vichyssoise
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Carrot Vichyssoise (Chilled Vegetable Soup)

Carrot Vichyssoise is a colorful and refreshingly smooth chilled soup that’s perfect for lunch or dinner. Root vegetables (carrots, potatoes leeks, onions) are all cooked together in a flavorful chicken stock. Carrots add color and a touch of sweetness to the traditional vichyssoise flavors. After cooking, the vegetables are puréed and combined with half and half and milk, reducing the heaviness.
Prep Time1 minute
Chill Time2 hours
Total Time2 hours 1 minute
Course: Appetizer, Soup
Cuisine: French
Keyword: Carrot Vichyssoise, Chilled Vegetable Soup
Servings: 4 to 5 servings
Calories: 284kcal
Author: Lee Clayton Roper

Ingredients

  • 3 cups water
  • 4 teaspoons chicken base I like organic “Better than Bouillon” brand – can also use bouillon cubes
  • 2 cups peeled and sliced carrots (1/8-inch thick) around 8 medium/large
  • 2 cups peeled and sliced russet potatoes (1/8-inch thick) around 1 1/2 large
  • 2 large leeks sliced 1/8-inch thick (white part only)
  • 1 teaspoon kosher salt or more to taste
  • 2 tablespoons butter melted
  • 1 cup half and half
  • 1 cup whole milk or 2% milk
  • 1/4 teaspoon Tabasco sauce or more to taste
  • Chopped carrot fronds or fresh parsley for garnish

Instructions

  • In a large saucepan, bring water to a boil.
  • Stir in chicken bouillon. Stir in carrots, potatoes, leeks and 1 teaspoon salt. Bring back to a boil, cover, reduce heat and simmer until vegetables are very tender, around 35 minutes.
  • Remove from heat, uncover and set aside to cool.
  • Purée with an immersion blender until smooth (or purée in a standing blender, half at a time, then return to saucepan).
  • Stir in melted butter, half and half, milk and Tabasco. Add salt and/or Tabasco as needed (I usually don’t add anything.) Cover and chill for at least 2 hours, preferably longer.
  • If needed, whisk soup just before serving. Serve cold; garnish servings with chopped carrot fronds or fresh parsley.

Notes

Gluten free: use a gluten-free chicken base ("Better Than Bouillon" is not gluten free).
Make ahead: Soup can be made up to 2 days ahead, covered and refrigerated.

Nutrition

Calories: 284kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 1236mg | Potassium: 777mg | Fiber: 4g | Sugar: 11g | Vitamin A: 11923IU | Vitamin C: 14mg | Calcium: 208mg | Iron: 2mg