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Try this Sweet Potato and Tomato Soup (Vegan) recipe, or contribute your own. "Fatfree" and "Dec." are two of the tags cooks chose for Sweet Potato and Tomato Soup (Vegan).
"Excellent soup! I wanted a more savory dish so I omitted the sugar and nutmeg and added fresh tarragon, salt, and pepper instead. "- nigurski
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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 email@example.com (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. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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nigurski 2 years agoExcellent soup! I wanted a more savory dish so I omitted the sugar and nutmeg and added fresh tarragon, salt, and pepper instead.