“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.”

Ingredients Nutrition

  • 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)


  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.

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