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Curried Vegetable Soup USDA Recipe for Child Care Centers

Our Curried Vegetable Soup provides a sweet heat with its combination of fresh vegetables, that include butternut squash and turnips, with coconut milk and spices.
CACFP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides ¹⁄2 cup vegetable.
Course: Soup, vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Soup, Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Fall, Winter
25 Servings
Calories: 56

Ingredients

25 Servings

    Weight

    • - - Water
    • 1 lb 2 oz *Fresh carrots, diced
    • 1 lb 2 oz *Fresh celery, diced
    • 1 lb 2 oz *Fresh butternut squash, diced
    • 13 oz *Fresh turnips, diced
    • 1 lb 6 oz *Fresh onions, diced
    • - - Apple juice
    • - - Curry powder
    • - - Salt
    • - - Pepper, black
    • - - Parsley, dried
    • - - Cinnamon
    • - - Coconut milk, unsweetened

    Measure

    • 2 qt Water
    • 3½ cups *Fresh carrots, diced
    • 3½ cups ¾ tsp *Fresh celery, diced
    • 3½ cups 1 Tbsp 2 tsp *Fresh butternut squash, diced
    • 2 cups 3 Tbsp 2 tsp *Fresh turnips, diced
    • 1¼ cups 1 Tbsp *Fresh onion, diced
    • 1 qt ½ cup Apple juice
    • 2 Tbsp 1 tsp Curry powder
    • 2½ tsp Salt
    • ½ tsp Pepper, black
    • 1 Tbsp 2 tsp Parsley, dried
    • 1 tsp Cinnamon
    • 1½ cups 2 Tbsp Coconut milk, unsweetened

    50 Servings

      Weight

      • - - Water
      • 2 lb 4 oz *Fresh carrots, diced
      • 2 lb 4 oz *Fresh celery, diced
      • 2 lb 4 oz *Fresh butternut squash, diced
      • 1 lb 10 oz *Fresh turnips, diced
      • 2 lb 12 oz *Fresh onions, diced
      • - - Apple juice
      • 2⅓ oz Curry powder
      • - - Salt
      • - - Pepper, black
      • - - Parsley, dried
      • - - Cinnamon
      • - - Coconut milk, unsweetened

      Measure

      • 1 gal Water
      • 1 qt 3 cups *Fresh carrots, diced
      • 1 qt 3 cups 1½ tsp *Fresh celery, diced
      • 1 qt 3 cups 3 Tbsp 1 tsp *Fresh butternut squash, diced
      • 1 qt ¼ cup 3 Tbsp 1 tsp *Fresh turnips, diced
      • 2½ cups 2 Tbsp *Fresh onions, diced
      • 2 qt 1 cup Apple juice
      • ¼ cup 2 tsp Curry powder
      • 1 Tbsp 2 tsp Salt
      • 1 tsp Pepper, black
      • 3 Tbsp 1 tsp Parsley, dried
      • 2 tsp Cinnamon
      • 3¼ cups Coconut milk, unsweetened

      -

      25 Servings

        Weight

        • - - Water
        • 1 lb 2 oz *Fresh carrots, diced
        • 1 lb 2 oz *Fresh celery, diced
        • 1 lb 2 oz *Fresh butternut squash, diced
        • 13 oz *Fresh turnips, diced
        • 1 lb 6 oz *Fresh onions, diced
        • - - Apple juice
        • - - Curry powder
        • - - Salt
        • - - Pepper, black
        • - - Parsley, dried
        • - - Cinnamon
        • - - Coconut milk, unsweetened

        Measure

        • 2 qt Water
        • 3½ cups *Fresh carrots, diced
        • 3½ cups ¾ tsp *Fresh celery, diced
        • 3½ cups 1 Tbsp 2 tsp *Fresh butternut squash, diced
        • 2 cups 3 Tbsp 2 tsp *Fresh turnips, diced
        • 1¼ cups 1 Tbsp *Fresh onion, diced
        • 1 qt ½ cup Apple juice
        • 2 Tbsp 1 tsp Curry powder
        • 2½ tsp Salt
        • ½ tsp Pepper, black
        • 1 Tbsp 2 tsp Parsley, dried
        • 1 tsp Cinnamon
        • 1½ cups 2 Tbsp Coconut milk, unsweetened

        50 Servings

          Weight

          • - - Water
          • 2 lb 4 oz *Fresh carrots, diced
          • 2 lb 4 oz *Fresh celery, diced
          • 2 lb 4 oz *Fresh butternut squash, diced
          • 1 lb 10 oz *Fresh turnips, diced
          • 2 lb 12 oz *Fresh onions, diced
          • - - Apple juice
          • 2⅓ oz Curry powder
          • - - Salt
          • - - Pepper, black
          • - - Parsley, dried
          • - - Cinnamon
          • - - Coconut milk, unsweetened

          Measure

          • 1 gal Water
          • 1 qt 3 cups *Fresh carrots, diced
          • 1 qt 3 cups 1½ tsp *Fresh celery, diced
          • 1 qt 3 cups 3 Tbsp 1 tsp *Fresh butternut squash, diced
          • 1 qt ¼ cup 3 Tbsp 1 tsp *Fresh turnips, diced
          • 2½ cups 2 Tbsp *Fresh onions, diced
          • 2 qt 1 cup Apple juice
          • ¼ cup 2 tsp Curry powder
          • 1 Tbsp 2 tsp Salt
          • 1 tsp Pepper, black
          • 3 Tbsp 1 tsp Parsley, dried
          • 2 tsp Cinnamon
          • 3¼ cups Coconut milk, unsweetened

          Instructions

          • In a large stock pot, add water, carrots, celery, squash, turnips, onions, apple juice, curry powder, salt, black pepper, parsley, and cinnamon.
          • Simmer uncovered over medium–high heat for 2 minutes, stirring occasionally. Bring to a boil. Reduce heat to medium. Simmer uncovered for 10–15 minutes or until soft.
          • Purée ingredients in stock pot with a bermixer for minutes until mixture has a smooth consistency.
          • Fold in coconut milk. Simmer uncovered over medium heat for 1–2 minutes.
          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Pour 1 gal 1 qt (about 10 lb 9.5 oz) soup into a half steam table pan (12¾′′ x 10½′′ x 6′′).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Portion with 8 fl oz ladle (1 cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same-Day Service.

          Nutrition

          Serving: 1cup (8 fl oz ladle) | Calories: 56 | Total Carbohydrate: 13g | Protein: 1g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 279mg | Potassium: 228mg | Dietary Fiber: 2g | Total Sugars: 8g | Vitamin D: 7IU | Calcium: 58mg | Iron: 1mg