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, carrots and chipotle and saute until the onions become translucent, 8 minutes. Add the chicken broth
, 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.