Just 5 ingredients and 10 minutes is all you need for this creamy potage. My guests slurped it down with delight. They couldn’t believe it has no tomatoes! The tart tomato flavor is so convincing, no one will ever guess it’s made with nourishing sweet potato, beet, lemon, and coconut milk. Yep. If you’re one of the 40% of Americans that are nightshade-intolerant, this easy soup is for YOU. Just boil, immersion blend, and enjoy!
One of my subscribers recently asked me to create a no-nightshade cream of tomato soup, and I love challenges! Nightshades are one of our most common allergens. The Solanaceae family of veggies includes tomatoes, peppers, white potatoes, and eggplant. Yep, most fast foods contain them. Nightshades are notorious for creating intestinal fissures, an invitation to auto-immune diseases, gluten or dairy intolerance, mood swings, indigestion, and arthritis. For details, see my article: Beware of Nightshades.
Sweet potatoes are not only naturally sweet; they offer major health benefits. Yellow sweet potatoes can help to improve eyesight, prevent cancer, boost the immune system, and treat arthritis. Beets are another superfood vegetable, with the ability to lower blood pressure, prevent cancer, cleanse the liver, treat anemia, increase stamina, boost libido, and prevent macular degeneration. I added lemon juice to mimic the acidity of tomato. Full-fat coconut milk tastes wonderfully rich instead of dairy cream, although any type of milk will be fine.-
This Paleo No-Tomato soup is loaded with phyto-nutrients and vitamins. Campbell’s Tomato Soup could never dream of producing anything this nutritious and satisfying. I grew up on Campbells soups, and we believed they were nourishing. But oh dear, Campbell’s Tomato Soup ingredients are: Water, Tomato Paste, GMO High Fructose Corn Syrup, Wheat Flour with Gluten, Potassium Chloride (salty preservative), Flavoring, Citric Acid, Low Sodium Sea Salt, Ascorbic Acid, Monopotassium Phosphate (anti-fungal preservative), and Celery Extract.
Thanks Campbell’s, I’ll stick with my homemade tomato soup. Besides, no one will guess it’s a powerhouse of sweet potatoes and beets! Serves 2
Looks like tomato soup, tastes like tomato soup, but it’s really sweet potatoes and beet.
- 1 medium sweet potato, cut in cubes
- 3 thin slices raw beet, coarsely chopped
- 2 cups filtered water or broth
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon unprocessed salt
- 1 cup alternative milk (I used canned full-fat coconut milk)
- In a medium saucepan over medium heat, boil the sweet potato and beet about 3 minutes until soft. Add the lemon juice and salt.
- Use an immersion blender to liquefy to a thick red potage. Adjust it to a darker red tomato color by blending in a wee bit more beet, if desired. Cook until soft and creamy. Stir in the milk and serve.