Garlic soup with Harissa | Garden Of Eydie

Ingredients

• 1 red bell pepper
• ¼ teaspoon coriander seeds
• ¼ teaspoon cumin seeds
• ¼ teaspoon caraway seeds
• 1 small red onion, roughly chopped
• 3 medium sized garlic cloves , roughly chopped
• 2 medium- hot fresh red chiles, seeds and pith removed, and roughly chopped
• ½ teaspoon tomato paste
• 2 tablespoon lemon juice, or more to taste
• 4 medium shallots, finely chopped
• 3 celery stalks, finely diced
• 25 medium garlic cloves, finely sliced
• 2 teaspoon chopped fresh ginger
• 1 teaspoon finely chopped thyme
• 1 quart +1 cup no salt vegetables stock (LINK TO HOUSE VEGGIE STOCK
• generous pinch of saffron threads
• 4 bay leaves
• 4 tablespoons roughly chopped flat leaf (Italian) parsley
• 4 tablespoons roughly chopped cilantro leaves
• pinch of salt (1/16th teaspoon) per serving