Carrot And Coriander Thick Soup - cooking recipe

Ingredients

8 -10 carrots
1 onion
1/2 teaspoon garlic salt
1 teaspoon coriander
3 ounces yellow split peas
3 ounces pearl barley
2 pints stock
salt
pepper
parsley

Preparation

Place all the ingredients in a saucepan along with the stock. Bring to the boil and simmer for about 1 1/2 hours, checking regularly and adding more water if necessary.
When the carrots are soft, transfer the soup into a blender and puree. Return the soup to the pan and heat through for about 3 minutes until piping hot.
Serve sprinkled with salt and pepper and garnished with the parsley or coriander leaves, if using.