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Minty Cucumber and Carrot Soup

Minty Cucumber and Carrot Soup

This chilled 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.
Course Soup
Cuisine American
Keyword carrot soup, chilled soup, cucumber soup
Prep Time 5 minutes
Total Time 5 minutes
Yield 4 servings
Author Laura Theodore


  • 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 optional
  • 1/2 teaspoon firmly packed chopped fresh mint


  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.

Recipe Notes

Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.