Carrot and pomegranate soup Recipe - Los Angeles Times

Ingredients

• 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