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1
While you could add the spice to the oil and allow it to sit for a day or two to allow the flavors to come together, I chose to infuse by heating the ingredients. You'll want to watch the pan closely to ensure the spice doesn't burn.
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2
Heat a skillet over medium-low heat. Add the harissa, olive oil and salt and cook until fragrant. (this should take about 7-8 minutes).
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3
Pass the infused oil through a fine sieve or cheesecloth and set aside. this recipe will make a bit more than you need for the pea soup, so use the extra in marinades or dressings.
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4
Heat a dutch oven over medium heat. Add the olive oil
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5
Add the onion, carrot and salt and saute for 5 minutes, until onions become translucent
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6
Break up the bouillon cubes and add to onion mixture. Saute for 1 minute
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7
Add the peas and water. Stir and simmer over medium low heat for 25 minutes
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8
Taste to ensure the peas are a bit on the al dente side and add more salt, if needed. Add the mint and simmer for an additional 5 minutes. Add the lemon juice and remove from heat.
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9
Working in small batches, puree about 2/3 of the soup in blender or food processor (you could use an immersion blender, just be sure not to over blend, you want some texture to the soup)
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10
Spoon into bowls and drizzle 1 teaspoon of the harissa oil over each serving
