2 Tbsp oil
3/4 cup chopped onion
3 cups ground carrots (chop or run through a meat grinder)
1 quart stock (can use bouillon)
2 Tbsp tomato paste
2 Tbsp barley
salt and red pepper to taste

In a 3 quart pot, sautee the onions in the oil. Add the rest of these ingredients to the pot and simmer for 30 minutes. Puree in blender and return to pan. Then add these ingredients before serving.:

1/2 cup evaporated milk (or double strength powdered milk)
1 Tbsp butter