Carrot Ginger Soup with Saffron and Lemon

Author

Helen Park

Servings

1 ½ quarts

Category

Appetizer

Ingredients

• 2 Tbsp olive oil
• 1 pound carrot, trimmed and cut into 1” pieces (thick parts split in half)
• ½ onion, sliced thinly
• 1 clove garlic, sliced thinly
• 1” ginger, sliced thinly
• 1 tsp fine sea salt
• 2 Tbsp Mishmish blend
• ¼ tsp Espelette 
• 1 ½ qts vegetable or chicken stock
• 1 Tbsp lemon zest
• 3 Tbsp lemon juice
• -
• ¼ cup Egyptian Spice Crunch

Directions

1. In a heavy bottom sauce pot, heat the olive oil over medium heat and add the carrots, onion, garlic, ginger, and salt and cook, covered, for 8-10 minutes or until the onion has softened.
2. Add the Mishmish, Espelette pepper, and stock and increase the heat to bring to a boil.  Skim any foam and reduce the heat to simmer for 20 minutes or unit the carrots are completely tender.
3. Stir in the lemon zest and juice and blend in batches until smooth.
4. Enjoy the hot soup with Egyptian Spice Crunch for a finishing touch.