Persian carrot soup

Directions

1. Peel, wash and cut the carrots in rough slices and do the same with the onion. Place them in a large bowl.
2. Mix in the garlic (I like to keep it whole then squish it out of the skin once cooked), the herbs, all the spices except the pomegranate molasses. Add some olive oil and mix well.
3. Place in an oven dish and cook for 30 minutes at high temperature (200 degrees C.). Mix every 10 minutes or so. The carrots should be soft and with a golden tint. The onions should be wilted and some dark colored.
4. Let the mix cool once out of the oven.
5. Squish the garlic, discard the cinnamon piece and get rid of some of the onion (unless you like to have a strong onion taste!). Add the pomegranate molasses and mix.
6. Puré the soup in three times, adding 500 ml of water every time. Do not over mix as the soup should be on the heavy side. Use less water if you want it even heavier.
7. Reheat before serving and serve with some fresh cucumbers and bread. You can top the soup with a little bit of hot (as in spicy) olive oil or a dollop of yoghurt.