Curry Vegetable Barley Soup | Canadian Living

Name: Curry Vegetable Barley Soup | Canadian Living
Ingredients: 4 teaspoons olive oil; 1 onion chopped; 1 carrots diced; 1 rib celery diced; 3 cloves garlic minced; 1 tablespoon grated fresh ginger; 1 1/2 teaspoon Thai red curry paste; 4 cups cubed peeled rutabaga (about 1-3/4 lb/790 g); 4 cups cubed seeded peeled winter squash (about 2 lb/900 g), such as butternut, buttercup or acorn; 1/2 cup pot barley; 1 teaspoon salt; 1/4 teaspoon pepper; 12 oz mushrooms sliced; 3 cups packed baby spinach; 1/4 cup chopped fresh cilantro; 1 tablespoon lime juice; Fibre 8 g; Sodium 437 mg; Sugars 10 g; Protein 6 g; Calories 194.0; Total fat 5 g; Potassium 951 mg; Cholesterol 0 mg; Saturated fat 1 g; Total carbohydrate 37 g; Iron 22.0; Folate 32.0; Calcium 12.0; Vitamin A 161.0

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This thick and hearty soup has a subtle kick to it, but if you prefer a bit more heat, increase the curry paste to 1 tbsp. Cooking the mushrooms on the side gives them a nice golden colour and...

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Ingredients

4 teaspoons olive oil
1 onion chopped
1 carrots diced
1 rib celery diced
3 cloves garlic minced
1 tablespoon grated fresh ginger
1 1/2 teaspoon Thai red curry paste
4 cups cubed peeled rutabaga (about 1-3/4 lb/790 g)
4 cups cubed seeded peeled winter squash (about 2 lb/900 g), such as butternut, buttercup or acorn
1/2 cup pot barley
1 teaspoon salt
1/4 teaspoon pepper
12 oz mushrooms sliced
3 cups packed baby spinach
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
Fibre 8 g
Sodium 437 mg
Sugars 10 g
Protein 6 g
Calories 194.0
Total fat 5 g
Potassium 951 mg
Cholesterol 0 mg
Saturated fat 1 g
Total carbohydrate 37 g
Iron 22.0
Folate 32.0
Calcium 12.0
Vitamin A 161.0
Vitamin C 62.0