Sweet Potato & Red Thai Curry Bisque
Recipe courtesy Minor’s
Yield: 14 portions
Ingredients
Sesame seed oil 1 tbsp
Vegetable oil 1 tbsp
Sweet potato, peeled, medium dice 20 oz
Onion, white, medium dice 1.5 cup
Carrot, peeled, medium dice 1.5 cup
Celery, medium dice 0.5 cup
Ginger root, fresh, minced 1 tsp
Water 64 fl.oz
Minor’s Thai-Style Red Curry Sauce RTU 4 x 0.5 gallon 1 cup
Minor’s Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound 2 tsp
Minor’s Gluten Free Vegetable Base made with Natural Ingredients 6 x 1 pound 3 tbsp
Method
- In a large pot, over medium high heat, add sesame and vegetable oils. Add sweet potatoes, onions, carrots, celery and ginger. Cook until onions are translucent; about 4 minutes. DO NOT BROWN.
- Add water and Vegetable Base. Heat to a boil, and reduce to a medium heat; gentle boil.
- Add and stir to combine Red Thai Curry Sauce and Roasted Garlic Flavor Concentrate. Continue to simmer for 20 minutes.
- Remove from heat, and purée soup in small batches in a blender or food processor. Strain through a fine mesh strainer. Keep hot for service.
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