Ginger-Carrot Cold Cure Soup

1. 1

   Place ginger and carrots in a blender (or food processor) with 1/2 cup chicken broth. Blend until pureed, while keeping some texture.

2. 2

   Transfer the ginger/carrot mixture to a medium size pot and add the rest of the chicken broth. Add mushrooms, beans, salt and pepper; bring to a simmer over medium heat-high heat. Reduce heat to medium-low and simmer for 15 minutes.

3. 3

   Taste for seasoning, adding salt and pepper if needed; add rice and cook for 5 minutes to warm the rice. Add spinach; stirring until spinach is wilted.

* Per serving · 4 servings · Values may vary.