Adventures in Healthier Eating with 2 Kids and a Picky Husband

Ginger Carrot Soup with Shrimp and Rice

4 WWPP Posted by 8 years ago 6 Comments

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. Ginger Carrot Soup with Shrimp and RiceWell, 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

Carrots and gingerOver 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. :~)

Approx Nutritional Information per serving
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

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There are 6 comments so far. Join in on the conversation.


    May 27, 2008

    This looks amazing and very filling! Thanks for the recipe. Reply


    July 8, 2008

    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. Reply


    December 30, 2008

    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! Reply


    September 3, 2011

    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. Reply