Red Pepper Potato Soup You Have To Try

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Red Pepper Potato Soup

"It's a comfort soup with a blend of flavors."

Ingredients :

1 red bell pepper
1/2 cup butter
1 half cups chopped onion
1 half of cups chopped celery
6 cloves garlic, minced
eight cups chook inventory, divided
1 teaspoon salt
1 teaspoon floor black pepper
1 1/2 cups chopped carrot
1/four teaspoon ground nutmeg
1/four teaspoon cinnamon
3 huge potatoes, peeled and reduce into half-inch cubes
half teaspoon dried sage
1/four teaspoon ground ginger

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H

Preheat an oven to 425 stages F (220 levels C). Grease a baking sheet.
Place the purple bell pepper on the prepared baking sheet and roast in the preheated oven till the pores and skin blisters, 15 to 20 mins. Handling cautiously, cut small slits with a knife into every of the four aspects of the new pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in 1/2. Remove and discard the skin. Chop the flesh into small portions. Set apart.
While the pepper roasts, soften the butter in a large pot over medium warmth. Cook the onion, celery, and garlic within the melted butter until gentle, approximately five mins. Pour three cups of the hen stock into the pot; season with salt and pepper. Add 3 extra cups of the hen inventory, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the final 2 cups of inventory; carry to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are soft, every other 10 to 15 minutes. Serve warm.

Notes :

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