Carrot Bisque with mint & ginger

Carrot Mint Bisque with Fresh Ginger and Bone Broth

Megan Soups and Stews, Whole Food Recipes 10 Comments


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.)


  • 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


  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)


  • 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! 🙂