Wash carrots, scrape and cut in chunks.

Add water for boiling, boil, cover and simmer for 5 minutes.

Mince or chop mint leaves very fine.

Pour into large plate, cool very well.

Put carrots in a mixie, add lemon juice, salt, sugar, pepper.

Run till carrots well pulped. Add water. Run to mix well.

When well blended, strain through sieve.

Add mint, stir.

Serve chilled in tall glasses, with a small swirl of cream over top.

Making time: 25 minutes

Shelflife: Best fresh