Combine the carrots, rice, stock, 1 cup water, sugar, cayenne pepper and a pinch of salt in a large saucepan. Simmer, covered, for 17 minutes or until the rice is tender.
Purée in a food processor along with the milk, then return the soup to the saucepan to reheat. Stir in the mint just before serving.
Did you know?
*Raw carrots are a nutritious snack but you should eat cooked carrots, too: cooking breaks down the vegetable's tough cell walls, releasing more beta-carotene. Cooking also brings out the natural sweetness of the vegetable. *If you eat lots of carrots, the palms of your hands (and the soles of your feet) may turn yellow-orange. This is quite harmless – just an accumulation of carotenoids – and the colour will fade with time . . . and it's no reason to cut down on your carrot intake.