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.