Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 923.81 Kcal (3868 kJ) | ||
| Calories from fat | 105.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.7g | 18% | |
|---|---|---|---|
| Cholesterol | 21.87mg | 7% | |
| Sodium | 33648.68mg | 1402% | |
| Potassium | 350.49mg | 7% | |
| Total Carbs | 166.47g | 55% | |
| Sugars | 5.86g | 23% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 1.84g | 4% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.2mg | 1% | |
| Calcium | 47.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 265.65 Kcal (1112 kJ) | ||
| Calories from fat | 30.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 18% | |
|---|---|---|---|
| Cholesterol | 6.29mg | 7% | |
| Sodium | 9675.91mg | 1402% | |
| Potassium | 100.79mg | 7% | |
| Total Carbs | 47.87g | 55% | |
| Sugars | 1.69g | 23% | |
| Dietary Fiber | 1.07g | 15% | |
| Protein | 0.53g | 4% | |
| Vitamin C | 2.3mg | 13% | |
| Vitamin A | 0.3mg | 30% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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