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Carrot & Pomegranate Soup

From Our Kitchen


2 lbs. carrots, peeled and chopped
2 sweet potato, peeled and chopped
2 medium yellow onions, chopped
2 quarts chicken stock
1 pint pomegranate juice
1 Tbsp. garam masala (recipe follows)
2 Tbsp. olive oil
salt and pepper
pomegranate molasses (optional)

Garam Masala
2 Tbsp. cardamom
1 tsp. cloves
2 ½ tsp. black peppercorn
1 tsp. fennel
2 Tbsp. coriander
5 tsp. cumin
¾ tsp. mustard
pinch of ground cinnamon, nutmeg, tumeric and fenugreek


Carrot and Pomegranate Soup:
Heat oil in a large soup pot. Add carrots and lightly brown. Add sweet potato, and onions. Cook for 10-12 minutes. Add garam masala and cook for 1 minute. Add pomegranate juice and simmer for 2 minutes. Add chicken stock (stock should just cover vegetables). Add some water if needed. Simmer until vegetables are tender, about 30-40 minutes. Puree. Adjust seasoning with salt and pepper. Add a drizzle of pomegranate molasses if desired. Serve hot or chilled.

Garam Masala:
Add first seven ingredients to a sauté pan on lowest heat. Toast until just golden brown and aromatic. Remove from heat and add remaining spices. Let cool and grind to a powder.