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.
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 1 tbsp. whole cumin
- 1 lb. thinly sliced carrots
- 5 8″ mint stems.
- 6 cups water
- 1 tsp. salt
- For cold soup: ¼ cup sour cream or yogurt
- 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.
- In a saucepan heat the olive oil to fragrant but not smoking over medium heat.
- Add the cumin and toast for about 2 minutes, stirring a bit.
- Add the chopped onion and cook for about 3 minutes to soften.
- Add the sliced carrots, the salt, mint bunch, & the water.
- 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.
- Take the soup off the stove…
- Remove the boiled mint from the soup. There might be some errant leaves you have to fish out with a spoon.
- Add the set-aside mint to the pot and process with an immersion (stick) blender until smooth.
- Transfer to soup bowls and serve hot.
- …or, refrigerate for 4-6 hours or over-night until thoroughly chilled and serve cold with a dollop of sour cream or yogurt.