Pescatarian Ginger-Turmeric Snapper Rice Soup with Carrot
Total time50 min
Prep time15 min
Cook time35 min
4.9(5)
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Learn more →Ingredients
4 servings
For the soup
- 1 tbsp coconut oil or olive oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- ½ cup jasmine rice, rinsed
- 5 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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)
- 2 tbsp fresh parsley, roughly chopped (optional)
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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