Carrot-Curry Ginger Soup

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Course
 
Preparation Time
 
Difficulty
 
Serving Size
Refresh / Double it
Comments
yields 10 gal  
Source
 
Source Description
 
Last Modified
2017-05-18  
User
Sam



Ingredients
40 Pound  Carrots 
2 Pound Lemongrass
4 No. 10 Can Coconut Milk
1 Pound Ginger
2 Cup Yellow Curry Paste
6 Gallon Veg Broth

Directions
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.