40 Pound Carrots 2 Pound Lemongrass 4 No. 10 Can Coconut Milk 1 Pound Ginger 2 Cup Yellow Curry Paste 6 Gallon Veg Broth
Add Veggie broth to stock pot, season with 1/2 pound of ginger, star anise,1 pound
of lemongrass, and bring to a broil. Shred 40# of carrots in robocoupe. Add Carrots to Veggie broth and cook until tender.
In Tilt skillet add coconut Milk, Remaining Lemongrass and Remaining ginger, and Yellow Curry Paste. heat on medium-low heat(275) for 20 minutes, add tender carrots and cook for another 20-25 minutes.
Blend until smooth, transfer to 2" Hotel pans to cool. Once below 41 tranfer to 2 Gallon Containers for pack.