1 Picture
Ingredients
- 4 tablespoons olive oil
- 2 cups coarsely chopped onion
- 4 cups coarsely chopped carrots
- 1 tablespoon pomegranate molasses, plus extra for garnish
- 1 teaspoon ground cumin
- 4 cups chicken stock
- 3/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup pomegranate seeds
Details
Servings 4
Adapted from wednesdaychef.typepad.com
Preparation
Step 1
1. Heat the olive oil over moderate heat in a large heavy-bottomed stock pot. Add the onion, carrots, pomegranate molasses and cumin. Cover the pot and lower the heat. Cook for 15 minutes, stirring occasionally.
2. Add 3 cups of stock and simmer, covered, until the carrots are very tender, about an hour. Take off the heat and let cool.
3. Purée, in batches if necessary, in a blender, adding the final cup of stock. The purée should be very smooth; if it isn't, you may want to pour the soup through a strainer.
4. Return to the burner and heat through until hot. Season with salt and pepper.
5. Ladle the soup into soup plates, spooning extra pomegranate molasses around the center (about one-half teaspoon per bowl) and sprinkling with pomegranate seeds. Serve immediately.
Review this recipe