Peel carrots and cut into slices. Rinse and dry scallions, cut into thin rings. Heat olive oil in a saucepan and saute carrots and scallions. Rinse asparagus, peel bottom third of stalks and trim ends. Cut asparagus into about 1.5 cm (approximately 0.5 inch) long pieces. Add to the pan.
Add peas to the pan and saute briefly. Add vegetable stock and bring to a boil. Reduce heat and simmer, covered, on low heat for about 20 minutes. Season with salt and pepper, to taste. Add mint at the very end of cooking. Pour into bowls and serve.