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

Gallery

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.

    Advertisement
  • 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.

Nutrition Facts

255 calories; protein 3.9g 8% DV; carbohydrates 34g 11% DV; fat 12.5g 19% DV; cholesterol 31.3mg 10% DV; sodium 1101.7mg 44% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2010
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. It'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! Read More
(13)

Most helpful critical review

Rating: 3 stars
02/07/2011
Unique and edible but probably won't make again. Read More
(13)
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/07/2010
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. It'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! Read More
(13)
Rating: 3 stars
02/07/2011
Unique and edible but probably won't make again. Read More
(13)
Rating: 5 stars
11/13/2009
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 will definitely be making this one again. Read More
(8)
Advertisement
Rating: 5 stars
10/20/2010
This recipe is wonderful. My husband ate 4 helpings and the baby ate it too! Great for a cold night. I didn't have celery nutmeg or sage so I used only 6 cups of chicken broth. I may try it in full next time but maybe not. I was really proud of this meal without all of that. Very good soup! Thank you! Read More
(6)
Rating: 4 stars
09/17/2009
I really liked this soup and I'm not a big fan of soup. I used beef broth since I was out of chicken broth. My teen-agers absolutely loved it!! Read More
(6)
Rating: 5 stars
12/15/2009
Delicious! Really simple and really tasty. I don't have access to a blender at the moment so I was looking for a soup recipe that didn't involve any pureeing and this one worked perfectly. Read More
(5)
Advertisement
Rating: 5 stars
12/23/2014
I've made this several times and will be serving it ruth out Christmas Eve meal this year. Simply delicious! Read More
(3)
Rating: 4 stars
01/03/2011
I loved this soup! I great blend of flavours. Would love to make this when guests are over. I would put in less butter next time because once the soup starts to lose water content a layer of oil comes to the top which is unattractive. My 11 year old brother isn't a fan of red peppers and refused to eat them so I put his bowl into the Magic Bullet and made it into a shake for him. If you have young kids who don't want to eat the veggies and you want to hide the goods a hand blender would work well too; right into the pot. My mom thought it would be a smart idea to put grated cheese into the soup: NOT RECOMMENDED! It stuck right to the bottom. But over all YUMMY soup! Read More
(2)
Rating: 4 stars
02/02/2011
I made this soup with beef stock without onion and without sage. I halved the recipe as I cooked it in the crockpot. Came home and pureed it with a hand held mixer just before I served it with buttered bread. It wasn't as sweet as I expected but was very tasty nevertheless. Read More
(2)