Carrot Coriander Soup

• vegetable oil or butter↗2 ounces
• carrots↗2 lbs

  peeled and sliced

• large red onion↗1

  peeled and chopped

• coriander seed, crushed↗1⁄2 teaspoon
• coriander, ground1⁄2 teaspoon
• mace↗1⁄2 teaspoon
• brown sugar↗2 teaspoons
• salt (to taste)↗1⁄2 teaspoon
• pepper (to taste)↗1⁄4 teaspoon
• lemon juice↗4 teaspoons
• vegetable stock (not all added at once)↗8 -10 cups
• pearl barley↗3 tablespoons
• heavy cream (optional)↗1 1⁄3 cups
• cilantro, chopped (to garnish)↗1⁄2 cup

Step-by-step instructions

1. 1

   Heat oil or butter in a pan large enough to hold all the ingredients.

2. 2

   Add carrots and onion. Stir well. Cover and cook for about 5 minutes.

3. 3

   Add crushed coriander seeds, ground coriander and mace. Cook for 1 minute, stirring constantly.

4. 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. 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. 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. 7

   Heat through, but do not boil.

8. 8

   Serve, garnished generously with chopped cilantro.