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

  1. In a large stock pot, add water, carrots, celery, squash, turnips, onions, apple juice, curry powder, salt, black pepper, parsley, and cinnamon.
  2. 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.
  3. Purée ingredients in stock pot with a bermixer for 3-5 minutes until mixture has a smooth consistency.
  4. Fold in coconut milk. Simmer uncovered over medium heat for 1–2 minutes.
  5. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  6. 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.
  7. Critical Control Point: Hold for hot service at 140 °F or higher.
  8. Portion with 8 fl oz ladle (1 cup).

Notes

Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).

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