8 large carrots, peeled, sliced into 1cm pieces
1 red chilli, deseeded, roughly chopped
1 tablespoon toasted cumin seeds, ground, plus extra seeds for serving
1 ½ tablespoon pomegranate molasses, plus extra for serving
1 tablespoon runny honey
2 teaspoons extra virgin olive oil

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  1. Bring a large saucepan filled with salted water to a boil over a high heat.
  2. Add the carrots and boil for 10-15 mins or until very tender.
  3. Drain in a colander and allow to cool for 10 mins.
  4. Add the cooled carrots to a blender along with the remaining ingredients and puree until smooth, season to taste.
  5. Transfer carrot mixture to a serving bowl and drizzle over a little extra pomegranate molasses and a sprinkle of toasted cumin seeds.