Ginger Carrot Soup with Shrimp

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~Monique

Ginger Carrot Soup with Shrimp

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
6 oz cooked shrimp chopped
2 green onions chopped
dried parsley for garnish
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!