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    Home » Recipes » Dinner » Ginger Carrot Soup with Shrimp and Rice

    Ginger Carrot Soup with Shrimp and Rice

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 4 Comments

    ginger carrot soup pin

    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 featured

    Ginger Carrot Soup with Shrimp and Rice

    This ginger carrot soup with shrimp and rice is a perfect meal for any season. It's healthy, delicious, and easy to prepare. Give it a try tonight!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Soup
    Cuisine American
    Servings 5 people
    Calories 130 kcal

    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

    Nutrition

    Calories: 130kcalCarbohydrates: 22gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 55mgSodium: 612mgPotassium: 231mgFiber: 2gSugar: 1gVitamin A: 1298IUVitamin C: 15mgCalcium: 46mgIron: 1mg
    Keyword Brown Rice, carrot, ginger, Shrimp
    Tried this recipe?Let us know how it was!

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    1. Michele

      September 03, 2011 at 6:30 pm

      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
    2. Catharine

      December 30, 2008 at 2:30 pm

      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
    3. lauren

      July 08, 2008 at 7:48 pm

      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
    4. Leann

      May 27, 2008 at 7:14 pm

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

      Reply

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