Ingredients:
2 tablespoon olive oil
5 cup chopped carrots
1 cup chopped white onion
2 garlic clove, minced
2 teaspoon grated ginger
2 tablespoon orange juice
1/2 teaspoon ground turmeric
3 cup vegetable broth
1/2 teaspoon salt (or more/less to taste)
1/2 teaspoon freshly ground pepper
#BagAppetit Ingredients:
Gardein Crispy Grain Chick’n Tenders
Sauce:
Directions:
Follow Gardein Crispy Grain Chick’n Tenders instruction after cooking the ginger carrot soup
Heat the olive oil in a medium saucepan over medium heat. Add the onion and carrots and cook until softened, about 8-10 minutes, stirring often. Stir in the garlic and remove from heat.
While waiting make the Buffalo sauce it will take 1-2 minute.
Add the slightly cooled carrots, ginger, orange juice, turmeric, vegetable broth, salt and freshly ground pepper to a blender and puree until creamy and smooth.
Cut Gardein Crispy Grain Chick’n Tenders or leave whole and coat it with Buffalo sauce.
Serve! I garnished this with an extra drizzle of good olive-oil and freshly ground pepper.
Notes:
I let the ingredients cool slightly before putting in the blender so the steam doesn’t make the top come off
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