You'll need 2 boxes of Pacific Organic Cashew-Carrot-Ginger soup and 1/2 box of Trader Joe's Carrot Ginger soup. Pour those into a saucepan and heat slowly.In the meantime, take the kernels off of two ears of corn and mince about 1/4 cup of fresh ginger. Slice 1 large leek very thin. Mix those with sea salt and arrange in a single layer on a large baking sheet lined with parchment. Roast these for about 30 minutes in a 350 degree oven. Some of the ginger and leeks should be crispy and shriveled. Check them often.
Marinade 24 large raw shrimp with shells removed in some oil, vinegar and finely-chopped flat parsley. I used Honey-Ginger White Balsamic vinegar and Roasted Sesame Oil from LeRoux Kitchen. Grill them for about 3 minutes on each side.
Spiralize 1 large parsnip and about 6 large carrots. I found "carrots of many colors" in the grocery store. It was fun. Place these in a Ziploc bag with some salt and pepper and olive oil. Shake and microwave for four minutes or longer until they are soft enough to eat.
Thinly slice 6 scallions.
Layer the carrots in a warmed shallow soup or pasta bowl. Ladle in enough soup to cover the carrots. Top with leek/ginger/corn mixture. Sprinkle with scallions and place 6 shrimp on each bowl. Garnish with a sprig of flat parsley.
