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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This soup uses six RSC #10 ingredients, so you can omit the cream (and not use butter) for a vegan version. Serve hot. Also nice at room temperature. Ingredients:
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) |
Directions:
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.
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