Carrot and Sweet Potato Soup with Cranberry Relish

Carrot and Sweet Potato Soup with Cranberry Relish
Photo by Randy Mayor

Ingredients

  • 1 small onion, cut into 8 wedges (about 14 ounces)
  • 1 large sweet potato, peeled and cut in 2-inch chunks (about 3/4 pound)
  • ¼ teaspoon salt
  • Relish:
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons fresh orange juice
  • 1 teaspoon finely grated fresh ginger
  • + 25 more ingredients
    • ¼ cup fresh cranberries, coarsely chopped
    • 2 large carrots, peeled and cut in 2-inch pieces (about 4 1/2 ounces)
    • ½ teaspoon sugar
    • Remaining ingredient:
    • Remaining ingredient:
    • 1 large sweet potato, peeled and cut in 2-inch chunks (about 3/4 pound)
    • Soup:
    • ¼ teaspoon salt
    • Soup:
    • 4 cups organic vegetable broth (such as Swanson Certified Organic)
    • 1 tablespoon chopped shallots (1 medium)
    • 2 tablespoons chopped fresh flat-leaf parsley
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon sugar
    • 3 tablespoons fresh orange juice
    • ¼ cup fresh cranberries, coarsely chopped
    • 1 tablespoon olive oil
    • Relish:
    • 4 cups organic vegetable broth (such as Swanson Certified Organic)
    • 2 large carrots, peeled and cut in 2-inch pieces (about 4 1/2 ounces)
    • 1 tablespoon chopped shallots (1 medium)
    • 1 tablespoon olive oil
    • 1 teaspoon finely grated fresh ginger
    • 1 small onion, cut into 8 wedges (about 14 ounces)
    • ¼ teaspoon freshly ground black pepper

To prepare relish, combine the first 4 ingredients in a small bowl; set aside.Preheat oven to 400°.To prepare soup, combine carrots, sweet potato, and onion on a jelly-roll pan; drizzle with oil. Toss to coat. Bake at 400° for 30 minutes or until vegetables are tender and just beginning to brown,...

View full recipe at My Recipes

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