Curried Vegetable Soup
25 servings
For 25 & 50 servings, see Recipe notes below.
Crediting:
1 cup (8 fl oz ladle) provides:
- ½ cup vegetable.
Ingredients
Curried Vegetable Soup
| 2 qt Water |
| 3 ½ cups (1 lb 2 oz) Fresh carrots, diced |
| 3 ½ cups ¾ tsp (1 lb 2 oz) Fresh celery, diced |
| 3 ½ cups 1 Tbsp 2 tsp (1 lb 2 oz) Fresh butternut squash, diced |
| 2 cups 3 Tbsp 2 tsp (13 oz) Fresh turnips, diced |
| 1 ¼ cups 1 Tbsp (1 lb 6 oz) Fresh onions, diced |
| 1 qt ½ cup Apple juice |
| 2 Tbsp 1 tsp Curry powder |
| 2 ½ tsp Salt |
| ½ tsp Pepper, black |
| 1 Tbsp 2 tsp Parsley, dried |
| 1 tsp Cinnamon |
| 1 ½ cups 2 Tbsp Coconut milk, unsweetened |
Curried Vegetable Soup Directions
- In a large stock pot, add water, carrots, celery, squash, turnips, onions, apple juice, curry powder, salt, black pepper, parsley, and cinnamon.
- Simmer uncovered over medium–high heat for 2 minutes, stirring occasionally. Bring to a boil. Reduce heat to medium. Simmer uncovered for 10–15 minutes or until soft.
- Purée ingredients in stock pot with a bermixer for 3–5 minutes until mixture has a smooth consistency.
- Fold in coconut milk. Simmer uncovered over medium heat for 1–2 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Pour 1 gal 1 qt (about 10 lb 9.5 oz) soup into a half steam table pan (12¾′′ x 10½′′ x 6′′).
- For 25 servings, use 1 pan.
- For 50 servings, use 2 pans.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Portion with 8 fl oz ladle (1 cup).
Notes
Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
