Creamy Carrot Soup with Cherry Tomato and Corn Salsa
Recipe created by Aine McAteer
Ingredients
- 3 cups grated carrot
- 1 Tbsp. raw sesame tahini
- 2 Tbsp. lemon juice
- 1/2 tsp. paprika
- 1 tsp. sea salt
- 20 cherry tomatoes , quartered
- 1 ear corn , kernels removed from cob
- 1 2-inch cucumber , small diced
- 2 Tbsp. fresh coriander , minced
- 1 jalapeno chili pepper , minced (remove seeds if you prefer your salsa less spicy)
- 2 Tbsp. lime juice
- 1/2 tsp. sea salt
Directions
To make soup: Simply combine all the ingredients in a blender, adding about 3 cups water and blending until smooth and creamy.
To make salsa: Combine all the salsa ingredients and set aside to marinate for at least half an hour before serving.
Serve the soup garnished with a scoop of salsa.
Variations:
To make salsa: Combine all the salsa ingredients and set aside to marinate for at least half an hour before serving.
Serve the soup garnished with a scoop of salsa.
Variations:
- In place of tahini, you could add an avocado or 1 cup coconut milk to give a creamy consistency. You could also add 1/3 cup raw cashews.
- You could make the soup spicier by adding some Tabasco or some fresh or dried chili pepper. Fresh ginger or other spices could be added to suit your personal taste.
Published on July 09, 2010
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