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Carrot-Bell Pepper Soup

Makes 8 cups
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Ingredients Method

Ingredients
  

  • 2 pounds carrots peeled and sliced
  • 2 cloves garlic sliced
  • 1 1-inch piece ginger, peeled and sliced
  • 1 32-ounce carton vegetable broth
  • 1 large red bell pepper chopped
  • ¼ cup heavy whipping cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • Garnish: plain yogurt shelled roasted salted pistachios, ground black pepper

Method
 

  1. 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.
  2. 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.