Carrot & Ginger Bisque

yields 2/12 gallons

  • 4 oz blended oil
  • 4 large onions
  • 1/2 cup Chopped Garlic in Oil (RC Chopped Garlic in Oil)
  • 12 lbs carrots rough cut with skin left on
  • 6 lbs cubed butternut squash
  • 1 1/2 gallons prepared Chicken Base (RC Reserve Collection Chicken Base)*
  • 1/2 gallon orange juice
  • 3 bay leaves
  • 1 tsp white pepper
  • 1 tablespoon salt
  • 1 cup ginger puree (such as RC Fine Foods ginger puree)
  • 1/4 tsp nutmeg
  • 1/4 tsp ground thyme
  • Orange Extract (such as RC Fine Foods orange extract) to taste

In a heavy gage soup pot, heat blended oil and add chopped onions then brown slightly. Add chopped garlic in oil and saute till aromatic. Add carrots, butternut squash, prepared chicken base, orange juice, and bay leaves. Cook mixture until carrots & squash are tender enough to puree. Puree soup and add rest of ingredients. Finish seasoning with orange extract.

*For Vegan & Vegetarian version:  replace chicken stock with vegetable broth

Courtesy of RC Fine Foods


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