Chilled Carrot Peach Soup with Chocolate Mint: Seasonal Chef Recipe


The next time you are at the farmers market and see chocolate mint, don’t pass it by. It’s a really lovely herb. Chocolate mint has a nice bright flavor with a deliciously lingering chocolate taste. Perfect in so many different applications, especially in a chilled soup. Click this link too read more about: chocolate mint by our Seasonal Chef.

Cold Carrot Peach Soup with Chocolate Mint

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: About 1 Quart

Cold Carrot Peach Soup with Chocolate Mint

Carrots have a new summer friend: the peach. Blended together they make a perfect pair for a chilled summer dish.


  • 1 tablespoon of canola or avocado oil
  • 1 garlic clove, smashed
  • 4 cups carrots, ½” slices, about 1¼ lbs.
  • 1 large or 2 small peaches, cut in big chunks, about ½ lb.
  • Kosher salt
  • Ground black pepper
  • 2-3 stems of chocolate mint leaves
  • 1medjool date or 1 tablespoon of dark brown sugar
  • ½ cup fat free half and half
  • ½ teaspoon dry orange zest, or zest ½ orange
  • Chives, garnish
  • Croutons, garnish


  1. In a small soup pot, over medium heat, saute the garlic for 1 minute. Add the carrots, peaches, 3 cups of water, and ¼ teaspoon each of salt and pepper. Bring to a low boil, cover and simmer for 15 minutes.
  2. While the soup cooks remove the leaves from 2 or 3 stems of chocolate mint. (About 12) Blanch in boiling water for 15 seconds and remove to an ice bath. Drain the leaves, pat dry and set aside.
  3. Test the carrots; they should be soft after 15 minutes of cooking. Turn off the heat and remove the lid. Allow the pot to cool for 5-10 minutes.
  4. Carefully ladle the soup into a high speed blender, place the lid on tightly and cover with a towel. Pulse to break up the carrot, holding the lid down firmly. (See note) Add the date, half and half, half of the mint and other ¼ teaspoon each of salt and pepper. Place the lid on and towel over and blend well. Taste for seasoning and add salt, pepper and additional mint as needed. Remember: season a little more generously when it comes to cold soups. Once they chill the seasoning can get a little muddled.
  5. Place in a clean container and cool completely before placing in the fridge. Chill at least 2-3 hours before serving. To chill the soup faster place in a metal container and in an ice bath, stirring occasionally.
  6. Serve with finely diced chives and plain croutons if desired.


Take extra care in blending hot soups ad hot liquids expand when blended. Place the lid on tightly and cover with a towel. Hold the lid down as you blend.




About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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