Soup Carrot (गाजर)
Barley Soup with Carrots and Parsley Recipe
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Barley is a wonderfully versatile cereal grain with a rich nut-like flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color.

Total Time (Minutes): 30
  • 2/3 cup water
  • 1/3 cup pearled barley
  • 2 tbsp olive oil
  • 1/2 cup yellow onion, chopped
  • 1 cup carrots
  • 2 cups vegetable stock
  • 1 2/3 cup plain yogurt
  • 2/3 cup fresh parsley, minced
  • Salt and pepper, to taste
  • 1/2 tsp black pepper, freshly ground

  1. Bring water to a boil in a soup pot. Add barley and let simmer covered for about 25-30 minutes over low heat. Once water has evaporated, remove from heat and set aside.
  2. In a pan,cook onion in olive oil over medium heat for 4-5 minutes until soft. Add stock &carrots and bring to boil. Reduce to a simmer, cover, and cook for 20 minutes.
  3. Add cooked barley and let simmer another minute or two. Remove from heat.
  4. Stir in yogurt and seasonings.
  5. Serve immediately.