A bright and refreshing soup made with shrimp, lemon, vegetables, and tender orzo for a quick, comforting meal.

2 tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

3 medium carrots, grated

6 cups low-sodium vegetable broth

1 cup orzo pasta

16 large shrimp, peeled and deveined

1 lemon, zested and juiced

1 teaspoon dried basil

Salt, to taste

Black pepper, to taste

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1. Warm 1 tablespoon olive oil in a pot and sauté onion until soft.

2. Add garlic and cook for one minute.

3. Stir in carrots and cook 2 minutes.

4. Pour in broth and bring to a gentle boil.

5. Add orzo and cook until tender.

6. In a skillet, heat remaining oil and cook shrimp until pink.

7. Stir lemon zest, juice, basil, salt, and pepper into the soup.

8. Serve hot, adding shrimp to each bowl.

Cook shrimp separately to prevent overcooking. Add broth when reheating if soup thickens.