Turkey Lemon Barley Soup

2 Tbsp extra virgin olive oil
1 medium yellow or white onion, minced
1 large carrot, peeled and grated
2 garlic cloves, minced
2 tsp to 1 Tbsp coarse salt
black pepper, to taste
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground cumin
3 Tbsp of freshly squeezed lemon (about half of a large lemon)
3 strips of lemon zest- Remove zest from the lemon with a vegetable peeler or paring knife. Avoid keeping the white pith on the inside of the strips because it will cause bitterness.
1 cup of barley
6 cups of turkey stock
2 cups of cooked, diced turkey
1/4 cup parsley, finely chopped
1/4 cup cilantro, finely chopped

In a heavy stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook about 3 minutes or until translucent. Add the garlic and carrot and cook an additional minute. Add the spices and salt, then stir together.
Pour in the lemon juice and turkey stock. Bring to a simmer. Add the strips of lemon and barley. Reduce the heat to low. Cook at a gently simmer for 20-30 minutes until the barley is tender.
Once the barley is cooked, add the diced turkey, parsley, and cilantro. Salt and pepper to taste. Cook until turkey is warmed through, about 5 minutes.
Remove the strips of lemon prior to serving.