Gluten Free Carrot and Ginger Bisque

Menu Part: 
Cuisine Type: 

This rich, creamy soup is made with an array of ingredients that tantalize the taste buds and warm the soul. Served with a variety of vegetables and spices, you’ll fill the air with delightful aromas that are sure to please.


4 oz. blended oil
4 large onions
½ cup RC Chopped Garlic in Oil
12 lbs. carrots rough cut with skin left on
6 lbs. cubed butternut squash
1½ gallons prepared RC Healthy Foundations™ Gluten-Free Chicken Base
½ gallon orange juice
3 bay leaves
1 teaspoon white pepper
1 Tablespoon salt
1 cup RC Ginger Puree
¼ teaspoon nutmeg
¼ teaspoon ground thyme
RC Orange Extract to taste
(yield – 2½ gallons)


  1. In a heavy gage soup pot, heat blended oil and chopped onions then brown slightly.
  2. Add RC Chopped Garlic in Oil and sauté until aromatic.
  3. Add carrots, butternut squash prepared RC Healthy Foundations™ Gluten-Free Chicken Base, orange juice & bay leaves.
  4. Cook mixture covered until carrots & squash are tender enough to puree.
  5. Puree soup and add rest of ingredients.
  6. Finish seasoning with RC Orange Extract.

More From FoodService Director

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources