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bowl of carrot mint bisque
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Carrot Mint Bisque with Fresh Ginger and Bone Broth — Paleo, GAPS, AIP, SCD, Whole30, Low-FODMAP

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)
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Keyword aip, bisque, bone broth, carrot soup, gapsdiet, low-FODMAP, scd
Prep Time 15 minutes
Cook Time 1 hour
Servings 5 servings
Calories 151kcal
Author Megan
Cost $5

Equipment

  • slow cooker
  • saucepan
  • blender
  • Instant Pot or pressure cooker (optional)

Ingredients

  • 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 , peeled and cut in half (or not for Low-FODMAP or VAD: use a yellow onion, peeled; but I like the added earthiness of the former)
  • 1/4 cup coconut oil , bacon fat, duck fat or not AIP: grass-fed butter, ghee
  • 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

Instructions

  • 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.

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. HUGE sale on them right now.)
IP Instructions (same ingredients as above, although you may need a bit more broth)
  1. Place carrots, turnip and 1 cup of the broth into IP insert.
  2. Seal lid and close steam valve.
  3. Press "Manual" button and "-" button to decrease time to 10 minutes.
  4. 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.)
  5. Add remaining three cups broth to blender. Add carrots, turnip, remaining broth in Instant Pot, your fat of choice, ginger, mint and sea salt.
  6. 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.)

Nutrition

Calories: 151kcal | Carbohydrates: 7g | Protein: 8g | Fat: 11g | Saturated Fat: 9g | Sodium: 244mg | Potassium: 231mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9650IU | Vitamin C: 8.7mg | Calcium: 26mg | Iron: 0.3mg