Carrot Coriander Soup

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

1. Heat oil or butter in a pan large enough to hold all the ingredients.
2. Add carrots and onion. Stir well. Cover and cook for about 5 minutes.
3. Add crushed coriander seeds, ground coriander and mace. Cook for 1 minute, stirring constantly.
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. 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. Stir in the last 2-4 cups of vegetable stock (depending on how thin a soup you want) and the cream, if used.
7. Heat through, but do not boil.
8. Serve, garnished generously with chopped cilantro.

vegetable oil, carrots, red onion, coriander seed, coriander, mace, brown sugar, salt, pepper, lemon juice, vegetable stock, pearl barley, heavy cream, cilantro

Taken from www.food.com/recipe/carrot-coriander-soup-243345 (may not work)