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

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources