Saffron And Turmeric Corn Summer Soup

1. 1

   Place jalapenos, garlic, cilantro, and fresh oregano in a food processor; pulse until roughly chopped.

2. 2

   Add tahini, olive oil, water, and a pinch of salt. Pulse until smooth.

3. 3

   Taste for seasoning, adjusting as necessary. Set aside until ready to use.

4. 4

   Store in an airtight container. Keeps fresh for 4 to 5 days in the refrigerator.

5. 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.

6. 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.

7. 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.

8. 8

   Discard corn husks. Let soup cool for a few minutes.

9. 9

   Transfer components into a blender, and puree until smooth, about 1 minute in a Vitamix. Transfer back into pot.

10. 10

    Taste for seasoning, adding more salt if necessary. Add a pinch of saffron and stir.

11. 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!)

* Per serving · 4 servings · Values may vary.