SPRING CARROT SOUP (from Ginger Muse)

Ingredients :

1 (14 oz.) can Vegetable broth

8 – 10 small carrots with tops trimmed, scrubbed and chopped

½ cup haricot verts or baby green beans, trimmed

 6 oz. peeled, deveined medium shrimp

1 (12 oz.) bottle carrot juice 9Odwalla is best)

¼ tsp bottled hot pepper sauce

Salt and pepper, to taste

Directions:

In a large saucepan, bring vegetable broth to boiling.  Add carrots, boil, reduce heat.  Cover and simmer for 4 minutes.  Add haricot verts and shrimp.  Boil, reduce heat.  Cover and simmer for 3 minutes.  Add carrot juice and bottled hot pepper sauce, heat through (do not boil).  Season to taste.