CARROT GINGER SOUP – It’s whats up Doc!

“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!”

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.

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