Nutrition Facts

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

50 min.

Serving & Size

1 cup ( 8oz ladle)

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
vegetable oil tbsp.
onion 1.5 lb. qt.
ginger root 0.5 oz. tbsp.
carrot 3.25 lb. qt.
sweet potato 0.5 lb. cups
water qt.
ground red pepper 0 1/2  tsp.
nutmeg 0 1/4  tsp.
unsweetened coconut milk cups
orange juice 0 1/2  cups
plain yogurt 17.25 oz. cups
kosher salt 0 1/4  tsp.
orange zest tbsp.
fresh herbs 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.

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.


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.


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.


Recipe Tip

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

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