Oral Allergy Syndrome Friendly Ginger-Turmeric Snapper Rice Soup with Carrot

Total time50 min

Prep time15 min

Cook time35 min

Oral Allergy Syndrome Friendly Ginger-Turmeric Snapper Rice Soup with Carrot

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Ingredients

4 servings

For the soup

1 tbsp coconut oil or olive oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
3 medium carrots, peeled and sliced into ¼-inch rounds
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
½ cup jasmine rice, rinsed
5 cups chicken broth
1 cup water
1 lb fresh red snapper fillets, skin removed, cut into 1-inch pieces
1 tsp salt, plus more to taste
1 tbsp apple cider vinegar

For serving

¼ cup fresh cilantro leaves, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the coconut oil in a large (4–6 qt) pot over medium heat until shimmering. Add the grated ginger and ground turmeric and cook, stirring constantly, until fragrant, about 1 minute — watch closely, as the ginger can stick and brown quickly.
2
Add the sliced carrots and stir to coat them in the spiced oil. Cook for 2 minutes, until the carrots begin to soften at the edges.

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