Carrot And Sweet Potato Soup With Cranberry Relish

Name: Carrot And Sweet Potato Soup With Cranberry Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Relish:; 1/4 cup fresh cranberries, coarsely chopped; 3 tablespoons fresh orange juice; 1 tablespoon chopped shallots (1 medium); 1/2 teaspoon sugar; Soup:; 2 large carrots, peeled and cut in 2-inch pieces (about 4 1/2 ounces); 1 large sweet potato, peeled and cut in 2-inch chunks (about 3/4 pound); 1 small onion, cut into 8 wedges (about 14 ounces); 1 tablespoon olive oil; 4 cups organic vegetable broth (such as Swanson Certified Organic); 1 teaspoon finely grated fresh ginger; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Remaining ingredient:; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

Relish:
1/4 cup fresh cranberries, coarsely chopped
3 tablespoons fresh orange juice
1 tablespoon chopped shallots (1 medium)
1/2 teaspoon sugar
Soup:
2 large carrots, peeled and cut in 2-inch pieces (about 4 1/2 ounces)
1 large sweet potato, peeled and cut in 2-inch chunks (about 3/4 pound)
1 small onion, cut into 8 wedges (about 14 ounces)
1 tablespoon olive oil
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon finely grated fresh ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Remaining ingredient:
2 tablespoons chopped fresh flat-leaf parsley

1
To prepare relish, combine the first 4 ingredients in a small bowl; set aside.
2
Preheat oven to 400u00b0.
3
To prepare soup, combine carrots, sweet potato, and onion on a jelly-roll pan; drizzle with oil. Toss to coat. Bake at 400u00b0 for 30 minutes or until vegetables are tender and just beginning to brown, stirring after 15 minutes.
4
Place vegetables, broth, and ginger in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
5
Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Stir in salt and pepper. Ladle 1 cup soup into each of 4 bowls. Stir parsley into relish. Top each serving with 1 tablespoon relish mixture.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Relish:, 1/4 cup fresh cranberries, coarsely chopped, 3 tablespoons fresh orange juice, 1 tablespoon chopped shallots (1 medium), and more.

Yes, Carrot And Sweet Potato Soup With Cranberry Relish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!