Indian Carrot Curry Soup!

2 carrots (chopped)
1 clove of garlic (or use a little Asafoetida for Ayurvedic diets)
3 cups tomatoes (diced)
2 avocados (pitted and peeled)
1/2 cup fresh cilantro (not dried)
1/4 cup tahini
2 Tablespoons curry powder
1/2 teaspoon freshly ground black pepper
1 teaspoon garam masala (spice)
1/2 inch of ginger root (peeled)
juice of 1/2 a lemon
2 teaspoons sea salt
3 Tablespoons sesame oil
2 Tablespoons apple cider vinegar
3 Tablespoons agave nectar (or raw sugar)
2 Tablespoons nutritional yeast (not to be mistaken for brewer's or bread yeast!)

1/2 teaspoons fresh green chili (chopped)
4 cups hot water (not boiled)
1/3 cup raisins (put these in after the soup is blended)

Mix half of the ingredients and half the water at a time in a blender and pour the contents into a large bowl or pot to combine them (this is only done because most blenders are not big enough for the whole recipe). Serve at room temperature or heat on low only until it gets warm because you don't want to lose all the amazing enzymes in this soup! Garnish with tiny cubes of chopped up red onion, shredded carrot, fresh cilantro, raisins and freshly ground black pepper.  
Serves 4 or 5.