Recipe: Minty Cucumber and Carrot Soup

This recipe was originally published on jazzyvegetarian.com.

Minty Cucumber and Carrot Soup

Makes 4 servings

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

Instructions

Put all of the ingredients into a blender and process until almost smooth. Transfer to a medium-sized bowl. Cover and refrigerate 2 to 4 hours, or until well chilled. Stir before serving.