Carrot Coriander Soup - cooking recipe

Ingredients

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)

Preparation

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.