Carrot Ginger Soup
This version of carrot ginger soup gains complexity from our Mishmish blend. The honey brings out the sweetness of carrots while the saffron adds depth to the bright notes of lemon. The addition of Espelette supports the spicy freshness of ginger for a very bright and fresh version of this beautiful soup. For the crunchy flavorful finish, a sprinkling of Egyptian Spice Crunch in every bite keep you coming back for more. Feel free to double the recipe for even more goodness.
Carrot Ginger Soup with Saffron and Lemon
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
- 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.
- 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.
- Stir in the lemon zest and juice and blend in batches until smooth.
- Enjoy the hot soup with Egyptian Spice Crunch for a finishing touch.
This recipe also works well with fall squashes like butternut, koginut, or kabocha.
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