Carrot-Ginger Barley Soup
Years ago my mom, sister and I had this terrific soup at the restaurant at Fortunoff in Wayne, New Jersey. A favorite shopping and lunch destination for us for many years before it closed. We have always enjoyed being together and going out to lunch was always a fun event. My sister loved this soup so much, since she has been a vegetarian for over 35 years and the restaurant manager wouldn’t give her the recipe, she created this recipe which I think is even better. Hope you enjoy it.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Carrot-Ginger Soup
- ¼ cup Olive Oil
- 2 Chopped Onions
- 5 Large Carrots (cleaned and chunked)
- 2 qts Vegetable Stock
- 1 chunk Peeled Fresh Ginger (about 2")
- 1 cup Water
Barley
- 1 lb Uncooked Barley (washed and drained)
- 2 cups Additional Vegetable Stock
- ¼ cup Chopped Pickled Ginger
- 1 tsp Salt
- 1 tsp Black Pepper
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
In large stock pot sauté Olive Oil, Onions and Carrots for 3-5 minutes.
Add Vegetable Stock, Ginger and Water. Bring to a boil then simmer until carrots are tender.
With an emulsion blender puree mixture and add Barley, Additional Vegetable Stock, Pickled Ginger, Salt, Black Pepper, Onion Powder and Garlic Powder. Cook until barley is tender. Taste to adjust salt and pepper seasoning.
Keyword Barley, Carrot, Ginger, Soup