Date: Mon, 05 Dec 94 22:54:07 EST
From: petemc@cpcug.org (Pete McClurkin)
I got this from a friend, who saw it in the Washington Post. It's
originally from "Our Food: The Kosher Kitchen Updated" by Anita Hirsch.
I made minor changes to make it fat free.
SWEET POTATO AND TOMATO SOUP
Makes 6 to 8 servings.
1 cup finely chopped onion
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
2 sweet potatoes, peeled and diced
16-ounce can no-salt-added stewed tomatoes
1 teaspoon sugar
1/4 teaspoon nutmeg
salt and pepper to taste
chopped parsley (for 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.
kwvegan vegan