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Add a photoServings: 6
Ingredients
- 1 c. Finely minced onion
- 1 stalk celery, finely
- Â Â Minced
- 1 x Carrot, peeled and finely
- Â Â Minced
- 2 x Sweet potatoes, peeled and
- Â Â Diced
- 1 x 16-oz can no-salt-added
- Â Â Stewed tomatoes
- 1 tsp Sugar
- 1/4 tsp Nutmeg
- Â Â Salt and pepper to taste
- Â Â Minced parsley (for Garnish)
Directions
- Saute/fry the onion and celery till the celery is softened, about 10 to 15 min.
- Add in the carrot and potatoes and saute/fry for 10 more min.
- Add in the tomatoes and 1 to 2 c. water or possibly broth and bring to a boil. Lower heat, cover and cook till potatoes are tender, about 30 to 35 min.
- Puree about 2 c. of the soup. Add in sugar and nutmeg and continue cooking 5 min longer.
- Taste and adjust seasonings. Garnish with parsley, or possibly as desired. Serve with a crusty bread.
- Food: The Kosher Kitchen Updated" by Anita Hirsch (modified).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 6 servings | |
| Calories 46 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 185mg | 5% |
| Total Carbs 10.27g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.56g | 2% |
| Protein 0.88g | 1% |
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