Curried Vegetable Soup - USDA Recipe H-040 for CACFP

Curried Vegetable Soup - USDA Recipe H-040 for CACFP
Rating: 
Makes: 25 or 50 Servings
Water
2 qt
1 gal

1. In a large stock pot, add water, carrots, celery, squash, turnips, onions, apple juice, curry powder, salt, black pepper, parsley, and cinnamon.

*Fresh carrots, diced
1 lb 2 oz
3 1/2 cups
2 lb 4 oz
1 qt 3 cups

2. Simmer uncovered over medium-high heat for 2 minutes, stirring occasionally. Bring to a boil. Reduce heat to medium. Simmer uncovered for 10-15 minutes or until soft.

*Fresh celery, diced
1 lb 2 oz
3 1/2 cups 3/4 tsp
2 lb 4 oz
1 qt 3 cups 1 1/2 tsp
*Fresh butternut squash, diced
1 lb 2 oz
3 1/2 cups 1 Tbsp 2 tsp
2 lb 4 oz
1 qt 3 cups 3 Tbsp 1 tsp
*Fresh turnips, diced
13 oz
2 cups 3 Tbsp 2 tsp
1 lb 10 oz
1 qt 1/4 cup 3 Tbsp 1 tsp
*Fresh onions, diced
1 lb 6 oz
1 1/4 cups 1 Tbsp
2 lb 12 oz
2 1/2 cups 2 Tbsp
Apple juice
1 qt 1/2 cup
2 qt 1 cup
Curry powder
2 Tbsp 1 tsp
2 1/3 oz
1/4 cup 2 tsp
Salt
2 1/2 tsp
1 Tbsp 2 tsp
Black pepper
1/2 tsp
1 tsp
Dried parsley
1 Tbsp 2 tsp
3 Tbsp 1 tsp
Cinnamon
1 tsp
2 tsp

3. Puree ingredients in stock pot with a bermixer for 3-5 minutes until mixture has a smooth consistency.

Coconut milk, unsweetened
1 1/2 cups 2 Tbsp
3 1/4 cups

4. Fold in coconut milk. Simmer uncovered over medium heat for 1-2 minutes.

5. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

6. Pour 1 gal 1 qt (about 10 lb 9 1/2 oz) soup into a half steam table pan (12 3/4" x 10 1/2" x 6"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

7. Critical Control Point: Hold for hot service at 140 °F or higher.

8. Portion with 8 fl oz spoodle (1 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: 1 cup (8 fl oz spoodle) provides 1/8 cup red/orange vegetable, 1/4 cup other vegetable, 1/8 cup additional vegetable.

CACFP Crediting Information: 1 cup (8 fl oz spoodle) provides 1/2 cup vegetable.

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