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Ingredients
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2 quarts chicken stock
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2 tablespoons vegetable oil
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1 medium onion, diced
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1 cup uncooked pearl barley
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¼ cup tomato paste
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1 lime, juiced
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1 teaspoon turmeric
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salt to taste
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ground black pepper to taste
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1 cup diced carrots
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½ cup sour cream
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½ cup chopped fresh parsley
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8 lime wedges
Directions
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Heat chicken stock in a large saucepan to a gentle simmer.
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Heat vegetable oil in a large pot over medium heat. Add onion; sauté until translucent. Add barley; stir 1 minute. Stir in hot stock, tomato paste, lime juice, turmeric, salt, and pepper; bring to a boil, then reduce heat to low, and simmer 1 hour.
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Stir in carrots; continue simmering until soup thickened and carrots and barley tender, about 30 minutes. If soup is too thick, add hot water, 1 tablespoon at a time.
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Slowly pour 1/2 cup hot soup into sour cream in a bowl, whisking constantly; gradually add to soup, whisking constantly. Stir in parsley. Serve with fresh lime wedges.
Nutrition Facts (per serving)
193 | Calories |
7g | Fat |
28g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 193 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 3g | 14% |
Cholesterol 10mg | 3% |
Sodium 178mg | 8% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 4g | 15% |
Total Sugars 3g | |
Protein 6g | 11% |
Vitamin C 12mg | 13% |
Calcium 45mg | 3% |
Iron 2mg | 9% |
Potassium 287mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.