This Carrot-Bell Pepper Soup is delicious during the harvest season!
Carrot-Bell Pepper Soup
Makes 8 cups
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
Instructions
- 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.
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