Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Finely chopped onion 1 16-ounce can no-salt-added
1 Stalk celery, finely Stewed tomatoes
Chopped 1 ts Sugar
1 Carrot, peeled and finely 1/4 ts Nutmeg
Chopped 1 x Salt and pepper to taste
2 Sweet potatoes, peeled and 1 x Chopped parsley (for
Diced 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#cpcug.org (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#Prodigy.com using MMCONV.

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