Ingredients

4 cups chicken stock

2 medium russet potatoes diced

16 ounces baby carrots or 2 cups sliced carrots

1 leek white and pale green part sliced

1 shallot diced

2/3 cup coconut milk

1/2 cup ;ight cream

Preparation

  1. Place stock, potatoes, carrots, leeks, and shallot into a medium soup pot. Bring to boil, reduce heat and simmer for 30 minutes, until vegetables are tender.
  2. Season with white pepper. Simmer 5 minutes longer. Remove from heat. Add coconut milk. Puree until smooth , add cream.. Put in refridgerator and cool 5 hours.