|Carrots||1 1⁄2 Pound (10 Medium Sized)|
|Garlic||2 Clove (10 gm), peeled|
|Bell pepper||1⁄2 , seeded and deveined|
|Chicken stock||3 Cup (48 tbs)|
|Unsalted butter||2 Tablespoon (1/4 Stick)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
Wash the carrots, but do not peel them.
Place in a large pot of salted water and bring to a boil over moderately high heat.
Reduce the heat to medium and cook until tender, 10 to 15 minutes.
Drain and rinse under cold water.
In the bowl of a food processor, combine the carrots, garlic, onion, bell pepper, and 1 cup of the chicken stock.
Blend until smooth. (Depending on capacity of food processor, this may have to be done in two batches.)
In a soup pot or saucepan, melt the butter.
Add the carrot mixture, remaining chicken stock, and cream.
Over medium-high heat, bring to a boil.
Season to taste with salt and pepper.
Serve hot or cold with warm bread sticks.