“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.

Ingredients:

• 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

Directions:

• 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