Carrot & Ginger Bisque |
X You may need to Reload the page to make it work correctly.

Carrot & Ginger Bisque

Courtesy of RC Fine Foods



yields 2/12 gallons

  • 4oz blended oil
  • 4 large onions
  • 1/2 cup Chopped Garlic in Oil (RC Chopped Garlic in Oil)
  • 12 lbs carrots rough cut with skin left
  • 6lbs cubed butternut squash
  • 1 1/2 gallons prepared Chicken Base (RC Reserve Collection Chicken Base)
  • 1/2 gallon orange juice
  • 3 bay leaves
  • 1 tsp while pepper
  • 1 tablespoon salt
  • 1 cup ginger puree ( such as RC Fine Foods ginger puree)
  • 1/4 tsp nutmeg
  • 1/4 tsp ground thyme
  • Orange Extract (such as RC Fine Foods orange extract) to taste

In a heavy gage soup pot, heat blended oil and add chopped onions then brown slightly. Add chopped garlic in oil and saute till aromatic. Add carrots, butternut squash, prepared chicken base, orange juice, and bay leaves. Cook mixture until carrots & squash are tender enough to puree. Puree soup and add rest of ingredients. Finish seasoning with orange extract.

<< Back to Recipes


Advertise with us

  • Gluten Detective
  • Boar's Head 2019
  • 2019 Symposium
  • Gluten-Free Resource Directory
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.


Complete our Celiac Disease Symptoms Checklist today to find out if you could have celiac disease and how to talk to your doctor about getting tested.