40 Pound Carrots 2 Pound Lemongrass 4 No. 10 Can Coconut Milk 1 Pound Ginger 2 Cup Yellow Curry Paste 6 Gallon Veg Broth 1/2 Cup Salt
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(tied with string), Remaining ginger(minced), 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.