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Butternut & Carrot Soup

Butternut & Carrot Soup Serves: 2½ gallons

Ingredients

  • 4 oz. blended oil
  • 4 large onions
  • ½ cup chopped garlic
  • 2 cups orange juice
  • 7 lbs. butternut squash peeled & cubed
  • 4 lbs. carrots rough cut with skin left on
  • 1½ gallons prepared RC Hearty Foundations® Vegan GF Chicken Flavor Base
  • ½ gallon water
  • 3 bay leaves
  • 1 tsp. white pepper
  • 1 Tbsp. salt
  • 4 Tbsp. RC Harvest Vegetable Base
  • ¼ tsp. Orange Flavor
  • ¼ tsp. nutmeg
  • ¼ tsp. ground thyme

Instructions

  1. 1 In a heavy gage soup pot, heat blended oil and add chopped onions then brown slightly.
  2. 2 Add chopped garlic and sauté until aromatic.
  3. 3 Add butternut squash, carrots, prepared RC Hearty Foundations® Vegan GF Chicken Flavor Base , water and bay leaves.
  4. 4 Cook mixture covered until carrots are tender.
  5. 5 Puree soup and add dry RC Harvest Vegetable Base, white pepper, salt, RC Orange Flavor, nutmeg and ground thyme.

Notes

To “Umamify” the recipe, simply add 1tsp. RC Umami Sensations™ Mirepoix Powder and 1 tsp. RC Umami Sensations™ Kokumi Powder.
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