Spicy cold soup with carrots and chia seeds

Spicy cold soup with carrots and chia seeds©N.Nytiaga, Adobe Stock

Preparation: 20 minutes

Wait: 6 hours

Preparation: 20 minutes

Number of people: 4

Difficulty: Easy

Type of dish: Sourdough starter

Price: €


600 g of new carrots1 red pepper1 small onionCuminEspelette pepperSaltOlive oilMint yard1 heaped tablespoon of chia seeds1 tbsp unsalted peanuts1 liter of vegetable broth


Clean the onion, finely chop.

Wash the red pepper, cut it, remove the stalk, remove the white membranes and seeds. Break it into small pieces.

Clean the carrots with a brush or peeler (cleaning may be sufficient for very fresh new carrots). Wash them and cut them into slices.

In a casserole, fry the onion for a few moments with a drop of olive oil. Add carrots, bell pepper, and 1/2 teaspoon cumin. Let it return for 5 minutes. Pour vegetable broth and cook for about 15 minutes. Leave to cool for about 1 hour, then drain the vegetables, but save any cooking juices. Put them in a blender, drizzle with olive oil, mix. Add a little cooking juice until you get the desired consistency, more or less thick. Season with salt and add 2 dashes of Espelette pepper. Add chia seeds, 4 chopped mint leaves and pour into a jar, close and refrigerate for 3 hours.

Divide between verrines or serving bowls, garnish with mint leaves and a few nuts and enjoy.


If desired, you can add 1-2 tomatoes and a clove of garlic. For tartness, add 1 tablespoon of balsamic vinegar or lime juice before refrigerating.

Apolline Arnoud, Jellyfish France

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