Carrot Soup & Spicy Organic Chicken Sandos
with Pickled Onions & Tangy Slaw
- Soy
- Wheat
Carrot-ginger soup is blended smooth and finished with a bright splash of vinegar, then ladled into bowls alongside toasted baguettes stacked with golden pan-seared tofu, crunchy Sriracha slaw, and quick-pickled onion. A swirl of basil paste adds a fresh, herby finish to the soup. This pairing delivers bold, tangy contrast between the silky, warming soup and the spicy, crispy sandwich.
Ingredients
10 ounce
Organic Chopped Chicken Breast
1 unit
Onion
12 ounce
Carrot
10 teaspoon
White Wine Vinegar
1 unit
Tofu
(Contains: Soy)
1 ounce
Roasted Onion & Garlic Spread
4 tablespoon
Vegan Mayonnaise
4 ounce
Shredded Red Cabbage
2 teaspoon
Sriracha
2 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 ounce
Ginger Paste
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
0.13 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Trim, peel, and cut carrots into ¼-inch-thick pieces. Halve, peel, and thinly slice half the onion; dice remaining onion into ½-inch pieces. Open and drain tofu; press out excess water with paper towels. Halve tofu crosswise, then slice each half widthwise (you’ll have four thin, square planks; eight planks for 4 servings).
Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add carrots, diced onion, salt, and pepper. Cook, stirring occasionally, until veggies are lightly browned and softened, 4-6 minutes.
Add 2 cups of water, 1 TBSP ginger paste, garlic and onion paste, and half the garlic powder (4 cups of water and 2 TBSP ginger-paste for 4).
Bring to a boil, then reduce heat to medium low. Cover and cook until veggies are tender, stirring occasionally, 14-18 minutes. Remove from heat.
Once veggies are tender, carefully transfer soup to a blender (or food processor). TIP: If you have one, use an immersion blender to purée the soup right in the pot! You may need to add additional water to thin out soup.
Blend soup until no large pieces remain and mixture is smooth, 60-90 seconds. Blend soup until no large pieces remain and mixture is smooth, 60-90 seconds. Add a pinch of sugar and 1 tsp vinegar (2 tsp for 4). Taste and season with additional salt, pepper, ginger paste. TIP: To blend hot soup safely, work in batches if needed, filling blender only halfway. To blend, remove center cap from blender lid, secure lid on blender, and hold a folded kitchen towel over the lid to allow steam to escape and protect yourself from splatters.
To pot with veggies, add 2 cups water, roasted onion and garlic spread, half the garlic powder (you’ll use the rest later), and 1 TBSP ginger paste (4 cups water and 2 TBSP ginger paste for 4 servings).
Bring to a boil, then reduce heat to medium low. Cover and cook, stirring occasionally, until veggies are tender, 14-18 minutes more.
Once veggies are tender, remove pot from heat and carefully transfer soup to a blender or food processor. TIP: If you have an immersion blender, use it to puree soup right in the pot!
Blend soup until no large pieces remain and mixture is smooth, 60-90 seconds. Blend in a pinch of sugar and 1 tsp vinegar (2 tsp for 4 servings). Taste and season with salt, pepper, and more ginger paste if desired. (If soup seems too thick, add a splash of water.)
(If soup seems too thick, add a splash of water.) You may need to add additional water to thin out soup.
Taste and season with additional salt, pepper, and ginger paste.
While soup cooks, season tofu with salt, pepper, and remaining garlic powder.
Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu and cook until golden brown, 4-6 minutes per side.
In a small microwave-safe bowl (medium microwave-safe bowl for 4 servings), combine sliced onion, one packet of vinegar (two packets for 4), a pinch of sugar, and a splash of water. Cover tightly with plastic wrap and microwave until onion is slightly softened, 60-90 seconds.
Set aside to pickle, stirring occasionally.
In a medium bowl (second medium bowl for 4 servings), combine cabbage, mayonnaise, Sriracha, remaining vinegar, salt, and pepper.
Halve and toast baguettes. Fill with spicy slaw, tofu, and pickled onion (draining first).
Divide sandwiches between plates. Divide soup between bowls and garnish with a drizzle of basil paste; serve alongside sandwiches.
