Carrot-Bell Pepper Soup
Makes 8 cups
  • 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
  • ΒΌ cup heavy whipping cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • Garnish: plain yogurt, shelled roasted salted pistachios, ground black pepper
  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.
Recipe by Southern Lady Magazine at