This soup works well either as a hot soup or a cold soup with the addition of sour cream or plain yogurt.

If mint is available in the garden, this soup becomes a seasonal treat as mint goes dormant in the winter. 

However, carrots are available year-round as is mint if purchased in the super market during the winter –

A good make-ahead cold soup in summer, the 6 cups of water cook down and you end up with about 5 cups of soup.  Two generous, main dish serving or 4-5 small treats to begin the meal.

Ingredients

1. 1 tbsp. olive oil
2. 1 medium onion, chopped
3. 1 tbsp. whole cumin
4. 1 lb. thinly sliced carrots
5. 5 8″ mint stems.
6. 6 cups water
7. 1 tsp. salt
8. For cold soup:  ¼ cup sour cream or yogurt

Directions:

1. Tie up 4 mint stems with a string.  Tying up the mint is not necessary but it helps when time comes to remove it!  Take the leaves off the remaining stem and set aside.
2. In a saucepan heat the olive oil to fragrant but not smoking over medium heat.
3. Add the cumin and toast for about 2 minutes, stirring a bit.
4. Add the chopped onion and cook for about 3 minutes to soften.
5. Add the sliced carrots, the salt, mint bunch, & the water.
6. Bring the mixture to a boil, then turn the heat down to medium and cook for 25-30 minutes until the carrots are very tender.
7. Take the soup off the stove…
8. Remove the boiled mint from the soup.  There might be some errant leaves you have to fish out with a spoon.
9. Add the set-aside mint to the pot and process with an immersion (stick) blender until smooth.
10. Transfer to soup bowls and serve hot.
11.  …or, refrigerate for 4-6 hours or over-night until thoroughly chilled and serve cold with a dollop of sour cream or yogurt.