Heat avocado oil in a large pot over medium-low heat. Saute onion, carrot, celery and bell pepper until softened, about 5-7 minutes.
Stir in paprika, thyme, garlic, salt, and red curry paste. Continue to cook for 1-2 more minutes until very fragrant.
Stir in tomatoes, increase heat to medium, and cook for a few more minutes. Stir in broth and water and increase heat to high. Bring to a boil. Reduce heat to a simmer and stir in barley. Cook, covered, for 40-45 minutes until barley is soft.
Stir in frozen peas, maple syrup and lemon juice. Heat until peas are thawed, about 3-5 minutes. Ladle into bowls and top with chopped parsley, if desired. Enjoy!