In a 6-quart soup pot:

Heat ½ cup of the vegetable broth (or water) over medium heat

Add the onion and a pinch of the sea salt.

Cook and stir for 5 minutes, or until onions are soft.

Add the carrots and another splash of vegetable broth.

Cook and stir for 5 more minutes.

Add the non-dairy milk and ¼ cup of vegetable broth (or water) so that the liquid just barely cover the vegetables

 Bring to a boil over medium high heat.

Cover and reduce the heat to simmer on low for 25 minutes, or until the carrots are tender.

Add the remaining sea salt and black pepper to taste.

Simmer for 5 more minutes

In the blender:

Puree the soup in batches to achieve a creamy, smooth consistency.

Adjust the seasonings to taste.

Serve hot, garnished with fresh mint