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|
|160||1g||4g||old: 3||new: 4|