Format:  3 x 1.81 kg (4lb) tub
 
This velvety puree of golden-orange carrots is simmered with onions, cream, butter, parsley and delicately seasoned with garlic and savoury spices.
 
FEATURES AND BENEFITS
Easy to prepare: 1:1 Reconstitution with water (or milk for seafood chowders).
Our split pack tray results in quicker preparation time as it allows you to make half batches.
Our soups start with stocks, seasoning and other ingredients simmered to perfection. Vegetables are added last and therefore are cooked for the first time when you prepare the soup in your kitchen.
 
PREPARATION
Cooking Directions Remove plastic film 1) Place 1 tray (2 blocks) of soup in pot. 2) Add one full tray (1.9 L or 8 cups) water and cover. 3) Heat to boiling (min. 80C/ 180F), stirring occasionally. Reduce heat (70C/ 160F) and cover. Stir periodically.
 
INGREDIENTS
Water, Carrots, Carrot Juice Concentrate, Potato Flakes [mono and diglycerides, sodium phosphate, citric acid], Modified Corn Starch, dehydrated Onions, Sugar, Butter, Buttermilk Powder, Wheat Flour, Salt, Flavour (contains garlic powder), Cream, Yeast Extract, Celery, Cabbage, Onions, Dehydrated Chives, Parsley Flakes, Spice, Parsley and Soy Lecithin.