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Brown Sugar Roasted Winter Vegetable and Carrot Soup

Brown Sugar Roasted Winter Vegetable and Carrot Soup
Total Time

90 min.

Serving & Size

8 oz / 250 mL

Add To Pantry

The savoury flavour of roasted winter vegetables seasoned with cinnamon and sugar combined with the delicate creaminess of Campbell’s® Golden Autumn Carrot Soup is perfect to warm your customers on those chilly days.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell's® Golden Autumn Carrot Soup* (1 tub)
1.8 kg
4 lbs
Water (1 tub) 2 L 64 oz
Pepper Squash, diced 375 g 3/4 lb
Parsnips, diced 375 g 3/4 lb
Turnips, diced 250 g 1/2 lb
Carrots, diced 375 g 3/4 lb
Brown Sugar 90 g 3 oz
Cinnamon 3 mL 1/2 tsp
Black Pepper 1 mL 1/4 tsp
Salt 5 mL 1 tsp
Instructions
1. Combine soup (1 tub) and water in a pot and heat to boiling*** (min. 180ºF/80ºC).
2. Reduce heat and simmer for 10 minutes.
3. Place the diced vegetables and seasonings into a stainless steel bowl and toss well, coating the vegetables.
4. Placed onto a baking sheet and cook at 400F for 1 hour. After ½ hour, stir the vegetables to turn them over.
5. Place into an insert. 6.Top 8 oz of soup with 1½ oz of warm vegetable mix.
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