Sweet Potato Soup

1. 1

   In a Dutch oven or large (preferably nonstick) saucepot, saute the onion in the oil until the onion is translucent.

2. 2

   Add the tomatoes (including juice) and cook the mixture for about 5 minutes. Add the sweet potatoes, broth and water.

3. 3

   Bring the soup to a boil. Reduce the heat and simmer the soup for 20 or so minutes or until the potatoes are soft.

4. 4

   Puree the soup in a food processor or in batches in a blender or pass through a food mill. Return to the pan.

5. 5

   Add the salt (if desired) and pepper to taste and heat the soup thoroughly.

6. 6

   Serve garnished with parsley. Makes 4 to 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.