Aine McAteer's Creamy Carrot Soup with Cherry Tomato and Corn Salsa
Recipe created by Aine McAteer
  • 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.

  • 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.