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1
Place jalapenos, garlic, cilantro, and fresh oregano in a food processor; pulse until roughly chopped.
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2
Add tahini, olive oil, water, and a pinch of salt. Pulse until smooth.
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3
Taste for seasoning, adjusting as necessary. Set aside until ready to use.
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4
Store in an airtight container. Keeps fresh for 4 to 5 days in the refrigerator.
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5
Place a large pot over medium-high heat, with 2 tablespoons olive oil. Add red onion, ginger, and carrots. Reduce heat to medium and cook, stirring occasionally for 5 minutes. The onions and carrots should begin to soften, but not brown.
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6
Remove corn kernels from their husks and cobs, then add both kernels and husks into the pot. Add sliced summer squash, then salt, black pepper to taste, and turmeric. Stir.
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7
Add 2 cups water, or vegetable broth, into pot with vegetables. Bring to a simmer, reduce heat to medium low and cook, covered, for 10 minutes.
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8
Discard corn husks. Let soup cool for a few minutes.
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9
Transfer components into a blender, and puree until smooth, about 1 minute in a Vitamix. Transfer back into pot.
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10
Taste for seasoning, adding more salt if necessary. Add a pinch of saffron and stir.
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11
To serve, scoop about a cup of soup into a bowl. Add a couple saffron threads, a couple oregano leaves, a tablespoon or two of the amazing spicy green sauce, and a couple cracks of fresh ground pepper. I also like to eat this with a slice or two of avocado and a scoop of brown rice. (It tastes awesome cold, too!)
