red pepper potato soup

Ingredients

• Servings: 8
• 1 red bell pepper
• 1/2 cup butter
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 6 cloves garlic, minced
• 8 cups chicken stock, divided
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 cups chopped carrot
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 3 large potatoes, peeled and cut into 1/2-inch cubes
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat an oven to 425 degrees f (220 degrees c). grease a baking sheet.
• 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.
• 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.