Much like my Winter Squash Soup with Roasted Seeds, this dish was inspired by a soup I got for lunch a few weeks ago. Consequently I was with the same friend. I think we need to have lunch together more often!
The soup that I ordered was a carrot puree soup with ginger, crab meat, shrimp and sugar snap peas, I think, now I can’t remember. My version only uses shrimp (I finally killed the bag!) and I thought green onions would add a nice flavor.
As for taste testers. 
Well, and this is a quite a bruise to the ego, neither the husband NOR the toddler would even try it! I got a “looks like puke” comment and that was it. Oh well, as I have said a million times before, “more for me!” (plus I couldn’t really argue with them).
- 1 bag of carrots (16oz) peeled and chopped
- 1- 1.5 inches of fresh ginger root chopped
- 3 cup of your favorite chicken or veggie broth
- ~1 cup water
- 2 cups cooked brown rice (I used the instant 90 second microwave kind)
- 6 oz cooked shrimp chopped
- 2 green onions chopped
- dried parsley for garnish
Over high heat, bring the broth, carrots and ginger to a boil. Continue to boil for about 10 minutes. Lower to a simmer and cook until carrots are tender, about 30 minutes.
Puree the cooked carrot mixture, either using a hand blender or transferring to a stand alone blender. Return the puree to the pot.
Add 1 cup water (more if too thick), cooked rice, cooked shrimp and green onion. Bring back up to a boil then serve!
I really like this soup warm or at room temperature. Here’s a shot of my carrots and ginger. I loved the light coming through my window. :~)
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 5 | About 1 cup | |||
| Calories | Fat | Fiber | WWPs | |
| 160 | 1g | 4g | old: 3 | new: 4 |
| Sugar | Sat Fat | Carbs | Protein | |
| 6g | 0g | 27g | 11g | |
This looks amazing and very filling! Thanks for the recipe.
Made this and garnished with pine nuts! It was absolutely delicious although nobody else liked the “healthy” taste. I stored the leftovers to take with me to work this week.
This is my first GreenLiteBites recipe that I made and it was a hit! I think this is one of the best soup recipes I’ve ever made.
Thanks Roni!
Very good soup. We eat a lot of stews and hearty soups, so we were looking for something a little different. This one is very good. I will definitely make it again. I added 1/2 tsp. salt to the recipe. However, I used a low-sodium chicken broth, so the salt may not be necessary with regular broth. We didn’t find it too “healthy” tasting at all; we loved it. We do trend towards pretty healthy foods in general, though, so our tastebuds may be more receptive to healthy foods.