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!
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
Tried this recipe?Let us know how it was!