A creamy vegetable base with made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, carrots, potatoes, onions and ginger. This soup has great fresh taste with only 600 mg sodium per serving.
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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|vegetable oil||2 tbsp.|
|onion||1.5 lb.||1 qt.|
|ginger root||0.5 oz.||2 tbsp.|
|carrot||3.25 lb.||3 qt.|
|sweet potato||0.5 lb.||2 cups|
|ground red pepper||0 1/2 tsp.|
|nutmeg||0 1/4 tsp.|
|unsweetened coconut milk||2 cups|
|orange juice||0 1/2 cups|
|plain yogurt||17.25 oz.||2 cups|
|kosher salt||1 3/4 tbsp.|
|orange zest||1 tbsp.|
|fresh herbs||1 cup|
1. In a kettle, heat oil to sauté vegetables:
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.
4. Add coconut milk, orange juice, yogurt, salt and zest (if desired). Bring to a simmer.
|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.
- Herbs to use in this recipe are fresh chervil, chives and parsley.