Red Pepper Potato Soup

Directions

1. Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.
3. While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.

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Reviews (13)

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13

family of five

Feb. 7, 2011

"Unique and edible, but probably won't make again...." See more"

12

JARRIE

Sep. 7, 2010

"This soup is surprisingly tasty for being a meatless meal. I was hesitant about the cinnamon, nutmeg, and ginger, but followed the recipe's instructions, and the end product isn't "too" any of that. I..." See moret's just right. Interestingly, I believe the "sweet" spices are what adds the "comfort" to this soup--there IS something unidentifiably "homey" about the flavor, and I'm pretty sure it's the sweet spices. As far as changes went: I reduced the butter, reduced the salt, and added 5 oz. fresh spinach at the end after I removed the soup from the heat, simply because it needed to go. Thanks for the recipe!"

8

Amber

Nov. 13, 2009

"This soup was so very good. The nutmeg and cinnamon add such an interesting aroma that everyone in the house had to come see what it was. And the mixture of salty and sweet was perfectly balanced. I w..." See moreill definitely be making this one again."