CREAMY CARROT, GINGER & YOGURT SOUP (REDUCED SODIUM)

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Tip

Herbs to use in this recipe are fresh chervil, chives and parsley.

Nutrition Facts
Serving Size
1 cup ( 8oz ladle)
Amount Per Serving
Calories 119
% Daily Value
Total Fat 6.2g
10%
Saturated Fat 4.2g
21%
Cholesterol 2mg
1%
Sodium 182mg
8%
Total Carbohydrate 14g
5%
Dietary Fiber 2g
8%
Protein 1.6g
3%
Vitamin A 248%
Vitamin C 19%
Calcium 7%
Iron 5%
Total Time

50 min.

Serving & Size

1 cup ( 8oz ladle)

Yields

A creamy vegetable base made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, pureed carrots, potatoes, onions and ginger. This soup has great fresh taste with less than 200 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 cup ( 8oz ladle)
Amount Per Serving
Calories 119
% Daily Value
Total Fat 6.2g
10%
Saturated Fat 4.2g
21%
Cholesterol 2mg
1%
Sodium 182mg
8%
Total Carbohydrate 14g
5%
Dietary Fiber 2g
8%
Protein 1.6g
3%
Vitamin A 248%
Vitamin C 19%
Calcium 7%
Iron 5%

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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
onion, chopped 2 lb. qt.
ginger root, peeled, minced 1 oz. tbsp.
carrot, peeled, sliced 3 lb. qt.
sweet potato, peeled, medium diced 1 lb. cups

1. In a kettle, heat oil to sauté vegetables:

  • Add onion and sauté 3 minutes.
  • Stir in ginger root and sauté 1 more minute.
  • Stir in carrots and sweet potatoes. Sauté 3-4 minutes.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
water qt.
ground red pepper 0 1/2  tsp.
nutmeg, ground 0 1/4  tsp.

4. Add coconut milk, orange juice, yogurt, salt and zest (if desired).  Bring to a simmer.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

 

Weight Measure
unsweetened coconut milk cups
orange juice 0 1/2  cups
plain yogurt 17 oz. cups
kosher salt 0 1/4  tsp.
orange zest, if desired tbsp.
5. Just before serving, stir in minced fresh herbs. 

CCP: Hold hot at 140°F or higher for service.

6. Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.

 
Weight Measure
fresh herbs, minced cups

2. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water, red pepper and nutmeg.  Bring to a boil, reduce heat and simmer 35 minutes or until vegetables are very tender. Remove from heat.

3. With and immersion blender, puree mixture until very smooth. Return to heat and bring to a simmer.

 

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