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.