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).
Ingredients
- 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
Instructions
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. :~)
📖 Recipe
Ginger Carrot Soup with Shrimp and Rice
Ingredients
- 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
Instructions
- 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.1 bag of carrots, 1- 1.5 inches of fresh ginger root chopped, 3 cup of your favorite chicken or veggie broth
- 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!~1 cup water, 2 cups cooked brown rice, 6 oz cooked shrimp chopped, 2 green onions chopped, dried parsley for garnish
Michele
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.
Catharine
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!
lauren
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.
Leann
This looks amazing and very filling! Thanks for the recipe.