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 ¼ 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…
