CARROT GINGER SOUP – It’s whats up Doc!

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“Carrots are devine…You get a dozen for a dime. It’s maaaa-gic!” Bugs Bunny

Hi there,

I opened the refrigerator the other day in search of ingredients to make soup. The goal was to make a low sodium, low fat soup that I could have for lunch that week. I looked at the huge carrots that I bought earlier in the week at Produce Junction. These carrots were so big that just one would have fed Bugs for a week. So here is what I came up with and it is pretty good and I think “Doc” would have approved.


  • 4 large or 6 thin carrots cut into small pieces
  • 2 leeks sliced into small pieces, white portion only
  • 1 lb. of shiitake mushrooms sliced thinly
  • 2 large russet potatoes peeled and cut into small pieces
  • 1 and 1/2 tablespoon olive oil
  • 1 tablespoon of ginger paste
  • 2 quarts of low sodium chicken broth
  • 1 teaspoon of togarashi seasoning


  • warm the olive oil over low heat
  • add the vegetables and the seasonings and sauté until lightly browned
  • add the chicken stock and simmer until vegetables are very soft
  • blend until not quite smooth, I used an immersion blender
  • taste and then add salt and pepper
  • serve topped with peppitas and the remainder of the shitakes

Special Note: It is important to taste before adding salt and. pepper as the Togarashi Seasoning is on the spicy side. I bought the Togarashi Seasoning from Amazon. I haven’t seen it available in the supermarket. I think this soup is so pretty and spring like that it would make a good first course for Easter dinner. I hope you enjoy this recipe as much as I have enjoyed bringing it to you.

See you soon, ❤️💕 Bernadette

6 responses to “CARROT GINGER SOUP – It’s whats up Doc!”

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    Many of my favorite ingredients in this soup Bernadette! I’m not familiar with the togarashi though.

  2. Karen – New England – I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.
    Karen says:

    I like the combination of flavors you created in your soup…yum.

  3. CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
    CarolCooks2 says:

    Like, Dorothy, I am not familiar with togarashi but love your choice of ingredients, Bern the soup looks and sounds delicious 🙂

  4. Phil – I'm a photographer & self-taught graphic artist with a penchant for all things creative, featuring an eclectic collection of unusually imaginative designs available through various print-on-demand galleries. Enjoy a look around my portfolio, categories and blog, and also follow me on Twitter for more updates – thanks!
    Phil says:

    Looks delicious, Bernadette 🙂

      • Phil – I'm a photographer & self-taught graphic artist with a penchant for all things creative, featuring an eclectic collection of unusually imaginative designs available through various print-on-demand galleries. Enjoy a look around my portfolio, categories and blog, and also follow me on Twitter for more updates – thanks!
        Phil says:

        That’s very kind of you, Bernadette ~ thanks, and a fine weekend to you, as well.

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