Directions:
- Saute onion over medium high heat for 8-10 minutes until golden and soft.
- Add the ginger and stir over low heat for a minute or so.
- Turn heat up and add carrots with a little bit of liquid if the the onion starts to stick. (I like to use a little stock).
- Cook covered for 2-3 minutes or until carrots start sweating .
- Slowly add the stock and the water as well as the barley. (Make sure you rinse the barley a bit before using it - I like to use whole grain barley, for extra fiber. You could also soak the barley for an hour or so before cooking).
- Bring to a boil and simmer until carrots have softened.
- When carrots are cooked puree in blender but reserve some of the barley on the bottom of the pan.
- Add more stock or water if it's too thick - but make sure the stock and water are warm.
- Add the barley at the end for a little bit of contrast.
- Enjoy with a dollop of creme fraiche or cream cheese!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 602.32 Kcal (2522 kJ) | ||
| Calories from fat | 144.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 25% | |
|---|---|---|---|
| Sodium | 781.06mg | 33% | |
| Potassium | 312.76mg | 7% | |
| Total Carbs | 110.22g | 37% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 8.07g | 16% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 3.1mg | 17% | |
| Calcium | 230.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 269.45 Kcal (1128 kJ) | ||
| Calories from fat | 64.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.17g | 25% | |
|---|---|---|---|
| Sodium | 349.41mg | 33% | |
| Potassium | 139.92mg | 7% | |
| Total Carbs | 49.31g | 37% | |
| Sugars | 0.2g | 2% | |
| Dietary Fiber | 1.15g | 10% | |
| Protein | 3.61g | 16% | |
| Vitamin C | 4.4mg | 17% | |
| Iron | 1.4mg | 17% | |
| Calcium | 103.2mg | 23% | |
* 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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