CREAMY CARROT, GINGER & YOGURT SOUP

CREAMY CARROT, GINGER & YOGURT SOUP

Nutrition Facts

Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 119
% Daily Value
Total Fat 6.2g
10%
Saturated Fat 4.2g
21%
Cholesterol 2mg
1%
Sodium 600mg
25%
Total Carbohydrate 14g
5%
Dietary Fiber 2g
8%
Protein 1.6g
3%
Vitamin A 250%
Vitamin C 20%
Calcium 8%
Iron 6%
Total Time

50 min.

Serving & Size

1 CUP (8 OZ LADLE)

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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.

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 1 3/4  tbsp.
orange zest tbsp.
fresh herbs cup
Instructions

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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