Ingredients:
- 8 carrots, peeled and cut into 1 inch thick slices
- salt & freshly ground black pepper , to taste
Directions:
- Heat the olive oil in a heavy pot oer low heat. Add the onion, carrots and garlic and cook until vegetables have softened, about 15 minutes.
- Add the cumin and stir to coat the vegetables for 3 minutes.
- Add the broth and barley and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until the carrots are tender and the barley is cooked, 35 minutes. Season with salt and pepper. Allow the mixture to cool slightly.
- Process the soup in a blender or food processor, in batches if necessary, until mostly pureed but not completely smooth. Return the soup to the pot and heat it over low heat. Ladle into individual bowls, topping each serving with nor more than 1/2 tsp of the warming harissa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.66 Kcal (530 kJ) | ||
| Calories from fat | 45.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 8% | |
|---|---|---|---|
| Sodium | 919.79mg | 38% | |
| Potassium | 533.18mg | 11% | |
| Total Carbs | 16.28g | 5% | |
| Sugars | 4.91g | 20% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 23.1mg | 39% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1mg | 6% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 36.25 Kcal (152 kJ) | ||
| Calories from fat | 13.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 8% | |
|---|---|---|---|
| Sodium | 263.25mg | 38% | |
| Potassium | 152.6mg | 11% | |
| Total Carbs | 4.66g | 5% | |
| Sugars | 1.41g | 20% | |
| Dietary Fiber | 1.22g | 17% | |
| Protein | 0.62g | 4% | |
| Vitamin C | 6.6mg | 39% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.3mg | 6% | |
| Calcium | 17mg | 6% | |
* 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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