Carrot Bisque with Ginger and Mint


  • 4 cups vegetable or chicken broth

  • 1 pound carrots, diced

  • 1/2 medium onion, chopped

  • 1 tablespoon finely chopped fresh ginger

  • 1 teaspoon grated nutmeg

  • 1 clove garlic, finely chopped

  • 1/2 cup low-fat milk or unsweetened, plain soy milk

  • 1 tablespoon unsalted butter or canola oil

  • 1/4 teaspoon ground black pepper

  • Chopped fresh mint, for garnish


  1. Combine broth, carrots, onion, ginger, nutmeg and garlic in a medium pot. Bring to a boil, reduce heat and simmer over medium heat, covered, until carrots are tender, about 15 minutes. Purée and add milk, butter and pepper. Reheat over low heat. Garnish with mint.