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Warm up quick with this easy but flavorful vegan soup.
|Directions||Sauté the onions and garlic in oil over medium heat for 3-5 minutes. Add celery and carrots and cook about 5 minutes, until softened.
Add sweet potatoes, tomatoes, and stock, bring to a boil, reduce heat, partially cover, and simmer until vegetables are soft, 30-40 minutes.
Add remaining ingredients, purée until completely smooth, and serve with a sprinkle of parsley.
Recipe from You Won’t Believe It’s Vegan!, by Lacey Sher and Gail Doherty – read my review.
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Laura K. Lawless
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