Carrot Bisque with mint & ginger

Carrot Mint Bisque with Fresh Ginger and Bone Broth

Megan Soups and Stews, Whole Food Recipes 10 Comments

GAPS, AIP, SCD, PALEO, DAIRY-FREE

Soup makes the perfect, simple meal.  Made with bone broth it satisfies.  Made with fresh herbs it speaks with a zing.  Ginger root adds fire and health to any bowl.  And with mint it’s a winning combination: powerful, comforting and grounding.

This is a crock pot soup, designed for an easy, quick preparation.  The components poach in the bone broth itself; there is almost no work!

I like this soup with protein on the side: either fried up sausages or hard-boiled eggs and a cheese plate.  We also like a raw veggie plate with this meal, one that gets passed and munched on, alternating the fresh and crisp with the earthy, hot soup.  (For a one-dish meal, I add leftover meat or quickly cooked up ground meat to the bisque.  The cup of soup pictured shows the soup with leftover slow-cooked pork.)

Ingredients

  • 4 cup bone broth (recipe here)
  • 4 large juicing carrots (about 4 cups worth, if each one is snapped or cut in half)
  • 1 rainbow radish or turnip, peeled and cut in half (or use a yellow onion, peeled; but I like the added earthiness of the former)
  • 1/4 cup fat of choice: extra-virgin coconut oil, grass-fed butter, ghee, duck fat etc.
  • 1″ nub of fresh ginger, cut into 4 pieces (add 2 inches of ginger if you like it spicy, which my 5-year-old does not); you do not need to peel it first
  • 3 branches fresh mint, with about 6-8 leaves per branch, or 1/3 cup loose leaves
  • 1/4 tsp. sea salt

Method

  1. Bring your bone broth to a simmer in a large saucepan or your crock pot/slow cooker.
  2. Add the carrots, whole or halved and the radish or turnip halves.
  3. Allow the veggies to simmer, covered, for 30-40 minutes, or until fork tender.
  4. Transfer the veggies to a plate to cool.
  5. Turn off the heat and allow the broth to cool, uncovered.  (Or ladle 4 cups broth out from your crock pot into a bowl, so it may cool.)
  6. When the broth is warm, about 25 minutes, transfer 1/2 of it and all the veggies to your blender.
  7. Add your fat of choice, ginger, mint and sea salt.
  8. Puree on medium-high speed for about 1 minute, until the mixture is totally smooth.
  9. Pour it and the remaining broth into a saucepan.
  10. Stirring, reheat to a simmer, over medium heat, and serve.

Serves 5-6

Carrot Bisque-2

  • I don’t think I’ve ever made carrot soup. Thank you for the inspiration!

  • Tim

    Beautiful and delicious

  • Wow! this sounds amazing and so simple. I love a good bowl of soup this time of year. Pinning for later.

  • My husband hates carrots so I wonder if this will change his mind because I love them! 🙂 I just have to figure out how to make them so he likes them. When I cook them with our roast he’ll eat them. I’ll have to add this to the list.

  • How We Flourish

    Looks great. I love ginger carrot soup, but I’ve never tried it with mint.

  • Sounds very delicious. I just made some bone broth the other night, I will certainly have to give this a try! (Also good to know it’s very gut healthy and all that as well)

    Thanks!
    -Yossif

  • This is BEAUTIFUL!!!! Lovely foods like this just make me so happy!!!

  • So sweet, thank you. Me too!

  • vunrau

    Well that just sounds fantastic!

  • Thank you! 🙂