Carrot-Bell Pepper Soup

In a large saucepan, combine carrots, garlic, ginger, and broth. Cover and bring to a boil over medium heat. Cook, covered, until carrots are just tender, about 30 minutes. Add bell pepper; cover and remove from heat. Let stand for 20 minutes.

Transfer mixture to the container of a blender, and process until smooth. (If you want a thinner soup, add more broth.) Return mixture to saucepan; add cream, butter, and salt. Cook over medium heat until hot but not boiling. Garnish with yogurt, pistachios, and pepper, if desired.