Carrot Soup

• 6 whole Carrots
• 4 Tablespoons Salted Butter, Divided
• 1 Tablespoon Vegetable Oil
• 1/2 whole Onion
• 1/4 whole Green Bell Pepper, Coarsely Chopped
• 1/2 whole Red Bell Pepper Coarsely Chopped
• 1 cup Milk
• 1 teaspoon Ground Ginger
• 1 Tablespoon Knorr's Chicken Broth Bouillon
• 2 cups Reserved Water From Cooking Carrots
• 2 whole Round Loaves Of Bread, To Use As Bread Bowls (optional)

1. 1. Wash the carrots and cut both ends on each one. Now place them in a deep pot and almost cover them in water. Cover the pot and let it boil.
2. 2. After 15 minutes, insert a knife and check if they are soft. You will need to turn them around after 8 minutes have passed. Reserve water, you will use it later.
3. 3. Now, place 2 tablespoons butter in a little vegetable oil and melt the butter.
4. 4. Cook the onion and stir until transparent. Remove and reserve.
5. 5. In the same skillet, add 1 tablespoon butter and bell peppers. Let them heat for 5 minutes, stirring occasionally. Remove and reserve.
6. 6. In a blender, place carrots, milk, ginger, chicken broth bouillon, cooked onions and 2 cups water used when cooking the carrots.
7. 7. Melt the remaining 1 tablespoon butter and return the mixture (soup) to the deep pot. When it starts boiling, stir and remove from heat.
8. 8. Cut a circular opening in the top of the bread and remove the cover. Fill with carrot soup and top with bell peppers.

carrots, butter, vegetable oil, onion, ubc, red bell pepper, milk, ground ginger, knorrs chicken broth bouillon, water, loaves

Taken from tastykitchen.com/recipes/soups/carrot-soup-2/ (may not work)