Prep 10 mins
Cook 2 hrs
I've had this recipe for quite a long time and I don't remember where it came from. This is one delicious soup though that I think you'll enjoy as much as I do.
- Heat the chicken stock in a pot to a gentle simmer.
- Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
- Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
- Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley.
- Serve with fresh lime wedges.
This is a good, basic soup - one that you can dress up with other things, as you desire. I had to use other veggies, as I did not have quite enough carrot. I also added a bay leaf and some peppercorns, as I think they enhance these types of soups. I used a bit more tomato paste. The sour cream adds such a wonderful taste to the soup. Interestingly, I did not really taste the lime the day I made this, but it seemed more evident the next day, when I had the leftovers for lunch. I can see adding a little meat to this to make it more of a main-dish soup - you would not need a lot, with the barley providing so much nutrition.
I really, really enjoyed this soup! It has a superb flavour and creamy texture. Out of personal preference I decided to omit the tomato paste, I thought the paste would overpower the lime. I am glad I did not add it. Otherwise made as written