This pareve soup contains three vegetables high in beta-carotene: carrots, sweet potatoes and tomatoes.
Servings: 6 - 8
- 1 tablespoon canola or corn oil
- 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 to 2 cups water or chicken broth
- 1 teaspoon sugar
- 1/4 teaspoon ground nutmeg
- Freshly ground black pepper
- Chopped parsley (for garnish)
Heat the oil in a 4-quart pot over medium heat. Add the onion and celery. Saute for about 10 to 15 minutes, until the celery has softened. Add the carrot and potatoes and saute for 10 more minutes. Add the tomatoes and 1 to 2 cups of water or chicken broth and bring to a boil. Lower the heat, cover and cook for about 30 to 35 minutes, until the potatoes are tender. Transfer 2 cups of the soup to a blender or a food processor fitted with the metal blade and puree until smooth. Return the puree to the pot. Combine well. Add the sugar and nutmeg and continue cooking for 5 minutes. Taste and adjust the seasonings. Garnish with chopped parsley, or as desired. Serve with crusty French bread.
From "Our Food: The Kosher Kitchen Updated," by Anita Hirsch (Doubleday, $25).
Tested by The Washington Post.
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