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sweet-potato-soup recipe

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.
         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
 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
 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