Carrot Ginger Soup with Fresh Mint — Paleo, AIP, Whole30, Low-FODMAP

Carrot Ginger Soup with Fresh Mint — Paleo, AIP, Whole30, Low-FODMAP

Carrot Ginger Soup with Fresh Mint is easy to make, thick and satisfying, with nourishing bone broth and fresh ginger. Use a saucepan on the stove, slow-cooker or pressure cooker to make this recipe! (Crock Pot or Instant Pot)

Course Appetizer, Main Course, Side Dish, Soup

Cuisine American, French

Keyword aip, bisque, bone broth, carrot ginger, carrot soup, gapsdiet, gluten-free, low-FODMAP, mint, paleo, scd, whole30

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 151kcal

Author Megan

Cost $5

Equipment

slow cooker optional
saucepan
blender or hand/stick blender, if preferred
Instant Pot or pressure cooker optional

Ingredients

4 cups bone broth (recipe here, or make fast Meat Stock here) To buy the best bone broth powder, use code MEGAN15 at checkout here for 15% off.
4 large carrots , about 4 cups worth, if each one is cut in half; (use white carrots for VAD).
1 peeled zucchini , cut in half (or, not for Low-FODMAP or VAD: use a yellow onion or turnip, peeled and chopped)
2 Tablespoons to 1/4 cup olive oil, coconut oil, bacon fat, duck fat or not AIP: grass-fed butter, ghee (For VAD, use 2 Tablespoons olive oil or coconut oil, refined.)
2" nub fresh ginger cut into 8 pieces (add 1 inch nub of ginger for less spicy); you do not need to peel it first.
3 branches fresh mint with about 6 to 8 leaves per branch, or 1/3 cup loose leaves; (optional mint for VAD)
1/4 teaspoon sea salt

Instructions

In a large pot or your Crock Pot, bring broth to a simmer. Add carrots and other veggie. Cover and simmer until veggies are tender, about 30 minutes. Set aside to cool to warm.
Purée approximately half the broth and all the veggies with added fat, ginger, mint and sea salt until smooth, about 50 seconds.
Return purée to pot with remaining broth. Stir well, and reheat until hot. Serve.

Notes

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.)

IP Instructions (same ingredients as above, although you may need a bit more broth)

Place carrots, zucchini 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.
Add remaining three cups broth to blender. Add carrots, zucchini, remaining broth in Instant Pot, fat, ginger, mint and sea salt.
Proceed with Step 2 in main recipe above. (Add more broth as needed, after the initial blending, to achieve the right thickness in your bisque.)

Nutrition