This is a very simple soup and is velvety smooth and full of flavor. I found that making chicken stock was not worth the extra work. Next time I'll just use store bought chicken stock or broth.Carrot Soup
Serves 4 to 6
4 tablespoons olive oil
2 cups coarsely chopped onion
4 cups coarsely chopped carrots
1 tablespoon pomegranate molasses (aka: grenadine), plus extra for garnish
1 teaspoon ground cumin
4 cups chicken stock
3/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
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). Serve immediately.
You may notice the pomegranate seed garnish. I didn't think it added much to the soup, but I will garnish with grenadine again....and maybe parsley.
