Ingredients

• 2 quartss chicken stock
• 2 tablespoons vegetable oil
• 1 medium onion , diced
• 1 cup uncooked pearl barley
• 0.25 cups tomato paste
• 1 lime , juiced
• 1 teaspoon turmeric
• salt to taste
• ground black pepper to taste
• 1 cup diced carrots
• 0.5 cups sour cream
• 0.5 cups chopped fresh parsley
• 8 limes wedges

Instructions

1. 1 Heat chicken stock in a large saucepan to a gentle simmer.
2. 2 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.
3. 3 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.
4. 4 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 per serving