One-Pot Wonders

CARROT GINGER SOUP – It’s whats up Doc!

May  9, 2021
0 Ratings
Photo by blaganella
  • Cook time 1 hour
  • makes 6 servings
Author Notes

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. —blaganella

What You'll Need
  • 4 to 6 carrots cut into small pieces
  • 2 leeks sliced into small pieces
  • 1 pound shiitake mushrooms sliced thinly
  • 2 large russet potatoes peeled and cut into small pieces
  • 1 and 1/2 tablespoons EVOO
  • 1 tablespoon ginger paste
  • 2 quarts low sodium chicken broth
  • 1 teaspoon yuzu Nanami togarashi seasoning
  1. warm the olive oil over low heat
  2. add the vegetables and the seasons and sauté until lightly browned
  3. add the chicken stock and simmer until vegetables are very soft
  4. using an immersion blender or regular blender, blend until quite smooth
  5. taste and then add salt and pepper
  6. serve with peppitas and the remainder of the shiitakes

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