Pregnancy Friendly Ginger-Turmeric Snapper Rice Soup with Carrot
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 1 cup water
- 1 lb fresh red snapper fillets, skin removed, cut into 1-inch pieces
Ingredient noteSnapper is a moderate-mercury fish, so pregnancy guidance allows about one serving a week. This recipe has roughly 4.0 oz per serving and cooks it through, so it fits that allowance.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!