Minty Cucumber and Carrot Soup

This chilled Minty Cucumber and Carrot Soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

Minty Cucumber and Carrot Soup

This chilled Minty Cucumber and Carrot Soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


2 2/3 Cups Peeled, Seeded And Chopped Cucumber

1 1/2 Cups Peeled And Chopped Carrots

1 Cup Water

1 Teaspoon Maple Syrup

1 Small Clove Garlic, Chopped

1 Teaspoon Extra-Virgin Olive Oil

1/2 Teaspoon (Firmly Packed) Chopped Fresh Mint Leaves


Directions


  1. Put all of the ingredients into a blender and process until almost smooth.
  2. Transfer to a medium-sized bowl. Cover and refrigerate 2 to 4 hours, or until well chilled. Stir before serving.
  3. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!