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Soup makes the perfect, simple meal. Made with bone broth it satisfies. Made with fresh herbs, there is freshness, added nutrition and an earthy zing. Ginger root adds fire and detox benefits to the bowl. Ginger and mint are a winning combination: powerful, comforting and grounding. Carrot Mint Bisque with Fresh Ginger and Bone Broth is Paleo, GAPS, AIP, SCD, Whole30, dairy-free and has an easy VAD variation. Carrot Mint Bisque is a slow-cooker recipe with an Instant Pot variation, and stove top instructions as well.
Because this is a Crock Pot or Instant Pot soup, it’s 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: a bowl of meatballs to pass (as seen in some of the photos), fried up sausages OR hard-boiled eggs and a cheese plate (not AIP, Whole30 or VAD).
- I have also topped it with leftover chicken and sauerkraut.
- For a one-dish meal, I add leftover meat or quickly cooked up ground meat to the bisque.
- Carrot Bisque is great packed in a thermos for a healthy lunch.
GAPS, AIP, SCD, PALEO, Whole30, VAD variation
This soup recipe was designed to be a healing soup, one that is gentle and nourishing. Happily, it is also a bit gourmet and even kid-friendly, with a smooth, silky texture. (For families with kids, you can use less or more ginger according to your taste preferences.)
The added fat in the recipe is perfect for GAPS, AIP and SCD. The fat also helps to create a soup that’s super creamy, even though it’s dairy-free.
And lastly, this soup works great for the Vitamin A Detox diet, the latest healing diet to hit the scene, and the diet I am loving right now. (Learn more about the VAD diet here, especially if you have stubborn symptoms you can’t figure out or overcome.) To make this soup VAD-compliant, there are two very small tweaks to this recipe: One, use white carrots. Two, omit the mint. You’ll love the result. (Organic white carrots can be found at farmer’s markets and at stores like Trader Joe’s and Whole Foods. They come in heirloom mixes. Ask the produce person if you can have all the white ones! 😉 I’m going to grow my own next spring. Alternately, use a combination of parsnips, turnips and celery root.)
One of the best things about this recipe is the accessibility and affordability of the ingredients! You can buy organic carrots year round from most markets — inexpensively.
Here are some ideas to make extra affordable and healthy bone broth:
- Make friends with a hunter! Wild game bones are free, and free-roaming animals have healthier meat and bones with a higher ratio of omega-3s.
- Cook a whole chicken in your slow-cooker or Instant Pot using 10 cups of poaching water. The resulting broth is a gelatin-rich meat stock. This method provides lots of meat for another use plus free broth.
- Buy a whole or half an animal from a grass-fed local farmer. When the butcher calls to ask which cuts you want, tell her you want the bones too.
- Ask your local butcher if certain bones are less expensive for you to buy. Some will offer bones for free. Others will offer chicken feet. Ask around until you find a great deal. (Most bones get thrown away, so you just need to find the right person who’s willing to help you.)
If you buy bulk organic carrots and shrewdly 😉 source your bones, this soup costs less than $5 to prepare, and it feeds five to six people!
Crock Pot or Instant Pot
Which one to choose? I have made the switch to using an Instant Pot. I use mine every day and sometimes repeatedly within one day, over and over again: to cook broth, to steam veggies, to make yogurt etc.
Below are the best prices going right now on both tools. I certainly used my Crock Pot and loved it for YEARS. Also, take note: There’s a HUGE sale on Instant Pots right now if you’ve been wanting one, wanting to buy a second one or would like to buy them as gifts.
- Best Crock Pot under $30! HERE
- Best Programmable Crock Pot under $50 HERE
- HUGE sale on all Instant Pots HERE
- My Instant Pot, on sale right now for under $60 HERE
This creamy soup is thick and satisfying, with nourishing bone broth and detoxifying fresh ginger. You can use a saucepan on the stove, slow-cooker or pressure cooker to make this recipe! (Crock Pot or Instant Pot)
- 4 cups bone broth (recipe here)
- 4 large carrots , about 4 cups worth, if each one is snapped or cut in half; (use white carrots for VAD diet)
- 1 turnip or rainbow radish, peeled and cut in half (or use a yellow onion, peeled; but I like the added earthiness of the former)
- 1/4 cup coconut oil , grass-fed butter, ghee, duck fat etc.
- 1" nub fresh ginger cut into 4 pieces (add 2 inches of ginger if you like it spicy); 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; (omit mint for VAD diet)
- 1/4 teaspoon sea salt
Bring your bone broth to a simmer in a large saucepan or your Crock Pot/slow cooker.
Add the carrots, whole or halved, and the radish or turnip halves.
Allow the veggies to simmer, covered, 30-40 minutes, or until fork tender.
Transfer the veggies to a plate to cool.
Turn off the heat and allow the broth to cool, uncovered. (Or ladle 4 cups broth out from your pot into a bowl, so it can cool faster.)
When the broth is warm, about 25 minutes, transfer half of it and all the veggies to your blender.
Add your fat of choice, ginger, mint and sea salt.
Purée on medium-high speed for about 1 minute, until the mixture is totally smooth.
Pour it and the remaining broth into a saucepan.
Stirring, reheat to a simmer, over medium heat, and serve.
Instant Pot Variation
I use my Instant Pot A LOT! I know a lot of you do too. So here's the IP version, for extra speed and convenience. (Here's the Instant Pot I have. HUGE sale on them right now.)
IP Instructions (same ingredients as above, although you may need a bit more broth)
- Place carrots, turnip and 1 cup of the broth into IP insert.
- Seal lid and close steam valve.
- Press "Manual" button and "-" button to decrease time to 10 minutes.
- When timer goes off, carefully do a quick release. (Use a hot pad or dish towel to open the steam valve. I have the Steam Boss, which helps a lot too.)
- Add remaining three cups broth to blender. Add carrots, turnip, remaining broth in Instant Pot, your fat of choice, ginger, mint and sea salt.
- Proceed with Step 8 in main recipe above. (Add more broth as needed, after the initial blending, to achieve the right thickness in your bisque.)
I’m curious: Do you prefer making soup in your slow cooker, Instant Pot or on the stove top? 🙂