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.

originally from "Our Food: The Kosher Kitchen Updated" by Anita Hirsch (modified).

with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy. Com using Mmconv.

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