Soup Jo - Creamy Barley and Carrot Soup

I'm excited to share my family’s recipe for Soup Jo, a comforting Persian staple. Whenever someone in my family makes it, they make sure everyone knows - it’s a dish that brings us all together and tastes like home. I hope it brings the same warmth to your table. For a vegan version, simply use vegetable stock and oat cooking cream.

Serves 4 people | prep time 10 minutes |cooking time 30 minutes  

Ingredients:

-        1 medium onion, chopped

-        3 cloves of garlic, chopped

-        3 medium carrots, shredded with grater

-        1 cup pearl barley

-        1 teaspoon turmeric

-        6 cups chicken stock

-        ½  cup heavy cream

-        ½ cup fresh parsley, chopped

-        1 tablespoon fresh lemon juice (or to taste)

-        Salt, to taste

-        Freshly ground black pepper, to taste

Instructions:

1.      Sauté Vegetables

-        In a large pot, heat 1–2 tablespoons of olive oil over medium heat. 

-        Add the chopped onion and cook until softened, about 4–5 minutes. 

-        Add the garlic and shredded carrots, and sauté for another 3 minutes.

2.      Add Barley and Spices

-        Stir in the barley and turmeric, and sauté for an additional 1–2 minutes to toast the barley lightly.

3.      Simmer

-        Pour in the chicken stock, and season with salt and pepper. 

-        Bring the soup to a boil, then reduce the heat to low and let it simmer for 30–35 minutes, or until the barley is tender.

4.      Add Cream and Herbs

-        Once the barley is fully cooked, stir in the heavy cream until the soup reaches a creamy consistency. 

-        Add the chopped parsley and lemon juice, and adjust salt and pepper to taste.

5.      Serve

-        Ladle the soup into bowls, garnish with a bit more parsley if desired, and serve hot.

Bon appetite.  

Forough & Le Bon Nosh Team