Mulligatawny Soup

Recipe Yield: 50 portions

Serving size: 180 mL

Cooking method: Simmer

Cooking temperature:n/a

Cook time: 60-90 minutes

Ingredients:

1 cup, Olive oil

5 ¾ cup, Diced carrots, fresh or frozen

5 ⅓ cup, Diced white onions, fresh or frozen

5 Tbsp, Garlic, minced

4 ⅓ cups, Canned diced tomato

20 cups, Vegetable broth RTS

7 ¼ cups, Coconut milk

4 ½ cups, Dry red lentils

2 cups, Flaxseed meal

1/2 cup, Chia seeds

2/3 cup, Hemp hearts

1 Tbsp, Ground ginger

1 tsp, Ground cardamom

1 tsp, Ground cinnamon

1 tsp, Smoked paprika

1 tsp, Cumin powder

4 Tbsp, Ground turmeric

4 Tbsp, Curry Powder

1 Tbsp, Salt

Directions:

1. Wash hands before beginning preparation & sanitize surfaces & equipment.
2. Heat oil in a soup pot over medium heat. Add carrot, onion, and garlic. Cook until soft.
3. Add the rest of the ingredients. Bring to a boil and reduce heat to low and simmer for about 50 minutes.
4. CCP - Cook to an internal temp of 135 °F/57 °C held for at least 15 seconds.
5. CCP - Maintain >140 °F/60 °C for only 4 hours.
6. CCP - Cool: Product must reach 140 °F/60 °C to 70F/21C within 2 hours and 70 °F to 40 °F within 4 hours.
7. CCP - Reheat: To temp of 165 °F/74 °C held for 15 second, within 2 hours - one time only.

Nutrition Facts for One Serving

Calories: 245 kcal
Protein: 7.5 g
Carbohydrates: 24 g
Monounsaturated fat: 4.5 g
Polyunsaturated fat: 2 g

Note: Nutrient composition provided is approximate and may vary by ingredients used and quantity prepared.