Carrot and Coconut Soup with Barley

6 T. Butter

3 cups Onions, chopped

2 lbs. Carrots, peeled and sliced 1/4" thick

2 (14-oz.) cans Coconut Milk, (NOT cream of coconut)

4 cups Swanson Chicken Broth

1 tsp. Kosher Salt

8 tsp. Fresh Lime Juice, about 2 limes

4 tsp. Fresh Cilantro, chopped

Fresh Ground Black Pepper

Before preparing soup, cook 1/2 box of medium barley (makes 3 cups cooked).

In a large saucepan melt butter over medium heat.

Add the onions and saute, stirring often until tender (about 4 minutes).

Add the carrots and stir and saute for four more minutes.

Add chopped cilantro, coconut milk, chicken broth, salt and pepper and bring mixture to a simmer.

Reduce heat, cover and simmer until vegetables are tender (about 25 minutes).

Puree soup in batches in blender and return to pot.

Stir in lime juice.

Taste and season with more salt and pepper as needed.

Ad barley to soup and serve (serves about six).

This soup can be served warm or cold.

Carrot and Coconut Soup with Barley Pictures

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