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Mains, Soups, Vegetarian

Carrot and pomegranate soup

Carrot and pomegranate soup
Ricardo DeAratanha / Los Angeles Times

You can't cook just anything for Rosh Hashana. There are rules to follow, traditions to uphold. And I wasn't familiar with any of them: I grew up in Tornado Alley, in a Quaker boarding school in northern Iowa. But here ... Read more

Total time: 1 hour, 45 minutes | Serves 4 to 6
  • 4 tablespoons olive oil
  • 2 cups coarsely chopped onion (1 large onion)
  • 4 cups coarsely chopped carrots
  • 1 tablespoon pomegranate molasses plus extra for garnish
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock (can substitute chicken stock for non-pareve)
  • 3/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup pomegranate seeds

Step 1Heat 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.

Step 2Add 3 cups of stock and simmer, covered, until the carrots are very tender, about an hour. Take off the heat and let cool.

Step 3Puree, in batches if necessary, in a blender, adding the final cup of stock. The puree should be very smooth; if it isn't, you may want to pour the soup through a strainer.

Step 4Return to the burner and heat through until hot. Season with salt and pepper.

Step 5Ladle 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.

Note: Pomegranate molasses can be purchased at Middle Eastern markets or well-stocked supermarkets.


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