Music, Art & Cookery
CARROT. POMEGRANATE & CARDAMON SOUP
Preparation Time 10 mins
Cooking Time 35 mins
40g (1½ oz) unsalted butter
1 large onion peeled and coarsely chopped
900g (2lb) carrots peeled and thickly sliced
6 green cardamom pods smashed
sea salt and black pepper
150ml (5fl oz) bought pomegranate juice
FOR THE GARNISH
4 tbsp pomegranate seeds
Sumac for sprinkling
Thin ribbons of carrot for decoration, optional
Handful of Pistachio nuts
AND THIS IS WHAT YOU DO......
Melt the butter in a large pan over a medium heat and fry the onion for a few minutes until softened, without colouring, stirring occasionally.
Add the carrots and cardamom pods and fry for a further minute or two, then stir in the stock and some seasoning. Bring to the boil, cover and simmer over a low heat for 30 minutes or until the carrots are very tender.
Scoop out the cardamom pods (which with a bit of luck will have floated to the top) and purée the soup in batches in a blender, then return it to a clean pan.
Stir in the pomegranate juice and taste to check the seasoning.
To serve, reheat the soup over a low heat and ladle into warm soup bowls.
Swirl a dollop of crème fraîche through the centre of each bowl, scatter over some pomegranate seeds and dust with sumac. If wished, scatter some Pistachio nuts on top or pare some thin carrot ribbons for twirling on top, as in the picture above.