A healthy pinch of saffron bumps up the flavor—and color—of this sunny soup.
Blend: In a blender, puree the first 5 ingredients and 3 tbsp. oil.
Heat: In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season.
Serve: In a small bowl, whisk the remaining 4 tbsp. oil, the parsley, preserved lemon peel, ginger, and chopped chile. Drizzle over the soup. Top with sliced chile.