carrot_soup.md

Carrot and Pomegranate Molasses Soup

Serves 4 to 6

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

Instructions

• press "saute" mode on Instant Pot (see note below for stovetop)
• saute onions in oil until soft (about 3 min)
• add cumin and pomegranate molasses (cook for 1 min more)
• add carrots and chicken stock
• press "pressure" and cook for 10 min
• rapid relase presssure
• puree in two batches until velvety smooth in a blender (you can use an immersion blender but it probably won't velvety smooth)

Salt and pepper to taste.

Ladle into bowls and drizzle with olive oil and more pomegranate molasses to taste.

**Note: if no Instant Pot, just saute onions in a dutch oven or heavy pan and after adding stock & carrots cook for 40-50 minutes until the carrots are very soft