Carrot Ginger Soup

• 1 kg carrot, chopped (any type)
• 1 big yellow onion, chopped
• 10 g ginger, chopped (or crushed)
• 2 garlic cloves
• 1 red chili pepper, chopped
• 1 pinch salt
• 1 pinch black pepper
• 1 liter vegetable stock
• 500 ml water
• 100 g barley, whole grain, uncooked
• 1 tablespoon olive oil
• 1 bouquet garni (optional)

1. Saute onion over medium high heat for 8-10 minutes until golden and soft.
2. Add the ginger and stir over low heat for a minute or so.
3. Turn heat up and add carrots with a little bit of liquid if the the onion starts to stick.
4. (I like to use a little stock).
5. Cook covered for 2-3 minutes or until carrots start "sweating".
6. Slowly add the stock and the water as well as the barley.
7. (Make sure you rinse the barley a bit before using it - I like to use whole grain barley, for extra fiber.
8. You could also soak the barley for an hour or so before cooking).
9. Bring to a boil and simmer until carrots have softened.
10. When carrots are cooked puree in blender but reserve some of the barley on the bottom of the pan.
11. Add more stock or water if it's too thick - but make sure the stock and water are warm.
12. Add the barley at the end for a little bit of contrast.
13. Enjoy with a dollop of creme fraiche or cream cheese!

carrot, yellow onion, ginger, garlic, red chili pepper, salt, black pepper, vegetable stock, barley, olive oil, bouquet garni

Taken from www.food.com/recipe/carrot-ginger-soup-469861 (may not work)