Sweet potato and tomato soup

This recipe is the last one I’ll be making with the tomato sauce I canned from last year’s harvest. I always try to preserve a lot of tomatoes as sauce for spaghetti, soup, or tomato pie. The herbs I’m using are fresh from the garden, but I’m still buying sweet potatoes from the supermarket.

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Despite the store-bought sweet potatoes, this is a great recipe for rainy spring days. First, I cut the onion and garlic. I caramelize these and add sweet potato chunks with ½ cup of water. Let the sweet potato cook for 10 minutes and add the tomato sauce. Let it cook for another 10 minutes and then use a food processor to puree everything. Add the chopped herbs and spices. Bring it to boil with everything mixed in and then turn off the heat. I prefer to let soup sit in the fridge overnight before eating it. Most soups taste better that way.

 


Ingredients:

  • 2x 500ml jars of tomato sauce
  • Large sweet potato
  • 1 onion
  • 2 cloves of garlic
  • Herbs: Rosemary, sage, thyme, parsley, chives
  • Spices: Turmeric, salt, black pepper

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