Ingredients
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2 teaspoons brown sugar
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2 ounces vegetable oil or 2 ounces butter
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2 lbs carrots, peeled and sliced
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1 large red onion, peeled and chopped
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1/2 teaspoon coriander seed, crushed
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1/2 teaspoon coriander, ground
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1/2 teaspoon mace
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1/2 teaspoon salt (to taste)
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1/4 teaspoon pepper (to taste)
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4 teaspoons lemon juice
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8 -10 cups vegetable stock (not all added at once)
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3 tablespoons pearl barley
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1 1/3 cups heavy cream
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1/2 cup cilantro, chopped (to garnish)
Instructions
- Heat oil or butter in a pan large enough to hold all the ingredients.
- Add carrots and onion. Stir well. Cover and cook for about 5 minutes.
- Add crushed coriander seeds, ground coriander and mace. Cook for 1 minute, stirring constantly.
- 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.
- Whiz the soup in a food processor (you'll probably need to do this in at least two batches), and return to cooking pan.
- Stir in the last 2-4 cups of vegetable stock (depending on how thin a soup you want) and the cream, if used.
- Heat through, but do not boil.
- Serve, garnished generously with chopped cilantro.