Heat the canola oil in a large stockpot over medium-high heat. Add the garlic and saute until golden, about 1 minute. Add the onions, celery
and chipotle and saute until the onions
become translucent, 8 minutes. Add the chicken broth, tomatoes, barley, sugar, sea salt and freshly cracked pepper. Lower the heat to simmer
and cook for 45 minutes.
Spoon into individual bowls and garnish with fresh dill.