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.
Provided by Leggy Peggy
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- 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 : Calories 139.2, Fat 7.5, SaturatedFat 1, Sodium 225.9, Carbohydrate 17.8, Fiber 4.3, Sugar 7.2, Protein 1.7
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