1 tbsp. oil
1 chopped large onion
1-2 stalk of celery chopped
1-2 carrot, peeled and chopped
1 dried red chili, seeds removed (Optional)
1 bay leaf
2 sweet potato, peeled and diced
1 (28-ounce) can of diced tomatoes
4 cups chicken or vegetable stock
1 tsp. sugar
1/4 tsp. ground nutmeg
salt and pepper to taste
Directions
Heat the oil in a 4-quart pot over medium heat onion and celery. Sauté for about 10 to 15 mins, until celery has softened. Add the carrot and sweet potato and sauté for another 10 mins.
Add chicken broth and tomatoes. Bring to a boil, lower heat and cook for 30 mins. until veggies are tender. Remove bay leaf and Puree until smooth. After well blended, add seasoning and simmer to blend spices. Enjoy!
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