Carrot Coriander Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 ounces vegetable oil or 2 ounces butter
• 2 lbs carrots, peeled and sliced
• 1 large red onion, peeled and chopped
• 1/2 teaspoon coriander seed, crushed
• 1/2 teaspoon coriander, ground
• 1/2 teaspoon mace
• 2 teaspoons brown sugar
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 4 teaspoons lemon juice
• 8 -10 cups vegetable stock (not all added at once)
• 3 tablespoons pearl barley
• 1 1/3 cups heavy cream (optional)
• 1/2 cup cilantro, chopped (to garnish)

Recipe

• 1 heat oil or butter in a pan large enough to hold all the ingredients.
• 2 add carrots and onion. stir well. cover and cook for about 5 minutes.
• 3 add crushed coriander seeds, ground coriander and mace. cook for 1 minute, stirring constantly.
• 4 add 6 cups of vegetable stock, and all other ingredients except the additional stock, and the cream and cilantro. bring to a boil, then simmer for 30-40 minutes or until carrots and barley are tender.
• 5 whiz the soup in a food processor (you'll probably need to do this in at least two batches), and return to cooking pan.
• 6 stir in the last 2-4 cups of vegetable stock (depending on how thin a soup you want) and the cream, if used.
• 7 heat through, but do not boil.
• 8 serve, garnished generously with chopped cilantro.