• 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

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:

• 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.