Curried Vegetable Soup
50 servings (1 cup)
Crediting:
1 cup provides:
- ⅛ cup red/orange vegetable, ¼ cup other vegetable, and ⅛ cup additional vegetable.
PrimeroEdge: SR109987
Ingredients
Curried Vegetable Soup
| 1 gal Water |
| 1 qt 3 cups (2 lb 4 oz) Fresh carrots, diced |
| 1 qt 3 cups 1 ½ tsp (2 lb 4 oz) Fresh celery, diced |
| 1 qt 3 cups 3 Tbsp 1 tsp (2 lb 4 oz) Fresh butternut squash, diced |
| 1 qt ¼ cup 3 Tbsp 1 tsp (1 lb 10 oz) Fresh turnips, diced |
| 2 ½ cups 2 Tbsp (2 lb 12 oz) Fresh onions, diced |
| 2 qt 1 cup Apple juice |
| ¼ cup 2 tsp (2⅓ oz) Curry powder |
| 1 Tbsp 2 tsp Salt |
| 1 tsp Pepper, black |
| 3 Tbsp 1 tsp Parsley, dried |
| 2 tsp Cinnamon |
| 3 ¼ cups 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 (12 ¾″ x 10 ½″ x 6″). 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).
