Heat 1 tablespoon oil in a medium soup pot and sauté the garlic, onions and ginger for 3 to 4 minutes. Add the carrots, vegetable stock, shiitake soaking water, salt and pepper. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 25 to 30 minutes.
While the carrots are cooking, heat the remaining 1/2 tablespoon of oil and sauté the shiitake for 3 to 4 minutes. Set aside until the soup ingredients are ready to puree.
When the soup is done, puree in a blender until creamy. Place back in the pot and add half of the shiitake. Cover and simmer for another 10 to 15 minutes. Place in serving bowls and garnish each bowl with equal amounts of the remaining shiitake and chives or parsley. Serve.
Per serving - 141 calories, 5 g fat (28% calories from fat), 3 g protein, 23 g carbohydrate, 7 g fiber, 0 mg cholesterol, 249 mg sodium