Heat oil in large saucepan over medium high heat. Add shallots; sauté 3 minutes or until tender. Add potato, carrots, ginger and cumin; cook 2 minutes. Add carrot juice and water to cover; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
Pour in batches into a food processor; pulse until smooth. Repeat. Then pour back into pan and warm. Serve with cilantro as a garnish and pomegranate seeds.
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