Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Finely chopped onion |
| 1 \N | Stalk celery, finely |
| \N \N | Chopped |
| 1 \N | Carrot, peeled and finely |
| \N \N | Chopped |
| 2 \N | Sweet potatoes, peeled and |
| \N \N | Diced |
| 1 \N | 16-ounce can no-salt-added |
| \N \N | Stewed tomatoes |
| 1 teaspoon | Sugar |
| ¼ teaspoon | Nutmeg |
| 1 x | Salt and pepper to taste |
| 1 x | Chopped parsley (for |
| \N \N | Garnish) |
Saute the onion and celery until the celery is softened, about 10 to 15 minutes.
Add the carrot and potatoes and saute for 10 more minutes.
Add the tomatoes and 1 to 2 cups water or broth and bring to a boil.
Lower heat, cover and cook until potatoes are tender, about 30 to 35 minutes.
Puree about 2 cups of the soup. Add sugar and nutmeg and continue cooking 5 minutes longer.
Taste and adjust seasonings. Garnish with parsley, or as desired.
Serve with a crusty bread.
Posted by petemc@... (Pete McClurkin) to the Fatfree Digest [Volume 13 Issue 6] Dec. 6, 1994. Source - Washington Post, originally from "Our Food: The Kosher Kitchen Updated" by Anita Hirsch (modified).
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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