Adventures in Healthier Eating with 2 Kids and a Picky Husband

Ginger Carrot Soup with Shrimp and Rice

4 WWPP Posted by 7 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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    May 27, 2008

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

    Quick Food Journal | Roni’s Weigh

    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

    Yesterday’s Menu Today’s Plan | Roni’s Weigh

    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