Soup, Carrot Ginger

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
ElementaryN/AElementary1 CElementaryN/A
SecondaryN/ASecondary1 CSecondaryN/A
Recipe Total Yield
Volume4 gal, 1 qt
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Soup Base, Vegetable 10 oz10 oz12 Tbsp
WATER3 gal, 1 pt
Vegetable Oil8 Tbsp8 Tbsp
Ginger, Freshpeeled, chopped2 oz8 Tbsp
Onion, Yellowpeeled, sliced1 lb14 oz1 qt
Carrot, Wholegrated8 lb7.19 lb1 gal, 3 qt
Celerysliced3.5 lb2.38 lb3 qt, 1 pt
Sauce, Soy Light1 C1 C
Salt, Kosher2 oz4 Tbsp
Black Pepper, Ground0.5 oz0.5 oz2 Tbsp
Orange Juice1 C1 C


  1. Whisk vegetable base into water.
  2. Heat oil in a large pot over medium high heat.
  3. Add ginger, onion, carrots and celery and cook until onion is translucent.
  4. Add stock, soy sauce, salt and pepper.
  5. Bring to a boil, reduce heat to a simmer and cook until vegetables are very tender.
  6. Remove from heat and puree with an immersion blender.
  7. Add orange juice.
  8. Hold hot for service or cool according to HACCP SOP.
  9. Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees.

Serving Guidelines

Elementary Serving Utensil:8 oz ladle
Secondary Serving Utensil:8 oz ladle