It’s hard to believe that in 33 years I’ve never had a pomegranate. They are so awesome. I could snack on one all day and holy crap a whole pomegranate is like only 100 calories.
I thought Remi (2 1/2 year old) would be able to help get all the seeds out, I never imagined she would love them and start stuffing her face. Luckily you actually don’t need a lot of pomegranate seeds for the soup.
Perfect kid cooking meal, Remi got to play with the seeds and eat carrots and Jersey (6 month old) got to gum up some carrot sticks.
The recipe calls for onions but of course I realized we didn’t have any after I already began cooking the carrots.
I don’t follow directions well and because everything is kind of all over the place when cooking with kids, I can’t tell you how long this really takes to make since it pretty much took me all afternoon.
It kind of went like this: put 6 month old in baby carrier, open pomegranate, try to take pictures before 2 year old eats it all.
Realize that 6 month old makes it hard to take good pictures, put baby down. Take pictures, put baby back in carrier.
Notice that something smells, take baby out of carrier, change bum, baby is now hungry, 2 year old wants a drink, feed baby, get drink, put baby back in carrier, start shredding carrots, baby is fussy, attempt to put baby down for nap, doesn’t work, put baby in high chair with carrot and ipad.
Back to shredding carrots, attempt to take a picture, while 2 year old keeps trying to mess it up.
Now 2 year old wants a carrot because her sister has one. Turned on stove started putting carrots in as I chopped them. Read ingredients list again.
Looked for onions, none left. Crap. Say screw it, carrots are already cooking and so on. It’s a wonder we ever complete anything at all.
By the time I finally got the soup done it was getting dark outside, I lost the good lighting so the finished product picture didn’t turn out the greatest. Maybe tomorrow I’ll have some for lunch and take a better picture.
I hope you enjoy, the end product is pretty good, although Remi said she doesn’t like it at all, even though she likes the pomegranate seeds, she likes carrots and she loves sour cream.
- 4 tbls coconut oil
- 2 cups chopped onion
- 4 cups chopped carrots
- 1 tsp ground cumin
- 4 cups chicken stock
- salt and pepper to taste
- 1/4 cup pomegranate seeds
- Sour Cream
- Heat oil over moderate heat in large skillet or stock pot. Add onions, carrots and cumin. Cover and lower heat.
- Cook for 15 minutes, stirring occasionally.
- Add stock and simmer until carrots are very tender.
- Let cool
- Puree in a blender or food processor.
- Return to burner and reheat.
- Portion in bowls, and dollop of sour cream, salt and pepper to taste. Sprinkle on pomegranate seeds.
