Curry Vegetable Barley Soup

By á-2799

Ingredients

• 4 tsp olive oil
• 1 onion xhoppws
• 1 carrot diced
• 1 rib celery diced
• 3 cloves garlic minced
• 1 tbsp grated fresh ginger
• 1 1/2 tsp Thai red curry paste
• 4 c rutabaga peeled and cubed
• 4 c winter squash peeled and cubed
• 1/2 c pot barley
• 1 tsp salt
• 1/4 tsp pepper
• 12 oz mushrooms slices
• 3 c packed baby spinach
• 1/4 c chopped fresh cilantro
• 1 tbsp lime juice

Preparation

Step 1

In large Dutch oven, heat half of the oil over medium heat; cook onion, carrot and celery, stirring occasionally, until onion is softened, about 8 minutes.
Add garlic, ginger and curry paste cook, stirring for 1 minute. Stir in rutabaga, squash, barley, salt, pepper and 7 cups water, bring to boil. Reduce heat, cover and simmer, stirring occasionally, until barley is tender, about 40 minutes.
Transfer 2 cups soup to blender and puree. Return to pot.
Meanwhile in large skillet, heat remaining oil over med-high heat. Cook mushrooms , stirring occasionally until golden and no liquid remains. 8-10 minutes. Stir into soup. Stir spinach, cilantro and lime juice into soup, cook over medium heat until spinach is wilted, about 2 minutes.