Carrot Soup

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. 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. Now, place 2 tablespoons butter in a little vegetable oil and melt the butter.
4. Cook the onion and stir until transparent. Remove and reserve.
5. In the same skillet, add 1 tablespoon butter and bell peppers. Let them heat for 5 minutes, stirring occasionally. Remove and reserve.
6. In a blender, place carrots, milk, ginger, chicken broth bouillon, cooked onions and 2 cups water used when cooking the carrots.
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. Cut a circular opening in the top of the bread and remove the cover. Fill with carrot soup and top with bell peppers.