Asian inspired hot carrot soup, perfect complement to any meal, flavored with Campbell's Classic Cream of Chicken Soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|carrot||16 lb.||2 1/4 gallons|
|ground ginger||4 tbsp.|
|1. Combine soup and water in a saucepot. Stir until well blended.
2. Cook carrots in boiling water until tender. Drain. Puree carrots, making about 1 gal. 1-1/2 qt. pureed carrots.
3. Carefully stir pureed carrots and ginger into saucepot. CCP: Heat until internal temperature is 165º F. or higher for 15 seconds.CCP: Hold at 140º F. or higher. Portion using 8-oz. ladle (1 cup).