Curried Carrot Soup with Ginger Lime Barley

I'm obsessed with making "curried" soups, despite the fact that the "curry" I use is not in any way, shape, or form authentic. I only buy McCormick's because the Giant grocery was remodeling and changing everything around in the store, so I could no longer find my Mexican curry that was strangely amazing. Who knew?

This is pretty easy to make but takes a little while to prep and cook.

Curried Carrot Soup with Ginger Lime Barley

• 1 bag baby carrots, quartered
• 1 medium/large yellow onion, diced
• 1 TB (or more) olive oil
• 1-2tsp Curry powder
• 1.5c soy milk + .5c water
• .5 cup uncooked barley
• 1 square inch of peeled ginger, whole
• 1TB lime juice

For the soup, toss carrots in olive oil and sautee 15 minutes, then add onion. Cook until soft, 20 minutes or so. Add curry powder and cook for another 2 minutes. Add milk and water. Blend together.

Steam barley and ginger in 1 cup of water. Add lime juice when done.

Ladel soup into bowl and top with barley.