I love cooking with Will. He brings a lot of joy to the kitchen, and he’s not afraid to take a recipe and make it his own.
1-1/4 lbs carrots, sliced
1 apple, peeled, seeded, and sliced
8 oz roasted peppers
1-2 t powdered ginger
8 C water
2 t chicken base or 2 bouillon cubes (optional)
Salt to taste
Garnish: Dill and yogurt or cream
Combine carrots, apple, peppers, ginger, water, and chicken base in a large saucepan. Cook over medium high until carrots are tender, about 20 minutes. Puree and add salt to taste. Drizzle yogurt or cream on top and sprinkle with dill.
Serves 4 to 6.