Carrot Coriander Soup

Recipe by Leggy Peggy
SERVES: 8-10


  • 2
    ounces vegetable oil or 2 ounces butter
  • 2
    lbs carrots, peeled and sliced
  • 1
    large red onion, peeled and chopped
  • 12
    teaspoon coriander seed, crushed
  • 12
    teaspoon coriander, ground
  • 12
    teaspoon mace
  • 2
    teaspoons brown sugar
  • 12
    teaspoon salt (to taste)
  • 14
    teaspoon pepper (to taste)
  • 4
    teaspoons lemon juice
  • 8 -10
    cups vegetable stock (not all added at once)
  • 3
    tablespoons pearl barley
  • 1 13
    cups heavy cream (optional)
  • 12
    cup cilantro, chopped (to garnish)


  • 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.