Heat the rapeseed oil in a saucepan, then fry the onions and garlic with turmeric and pepper for about 5 minutes while stirring. Add the carrots and fry briefly. Boil water and pour it over the vegetables. Add the barley and simmer covered for about 30 minutes, until the barley barley is nice and soft. Add the soup powder, tomato paste and chives (or wild garlic) and simmer for another 5 minutes.