Carrot and Sweet Potato Soup with Cranberry Relish

Ingredients

• 1 large sweet potato, peeled and cut in 2-inch chunks (about 3/4 pound)
• 3 tablespoons fresh orange juice
• 1 small onion, cut into 8 wedges (about 14 ounces)
• ½ teaspoon sugar
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped shallots (1 medium)
• ¼ teaspoon freshly ground black pepper
• + 9 more ingredients
• • 2 large carrots, peeled and cut in 2-inch pieces (about 4 1/2 ounces)
  • 4 cups organic vegetable broth (such as Swanson Certified Organic)
  • ¼ teaspoon salt
  • Relish:
  • Soup:
  • Remaining ingredient:
  • 1 tablespoon olive oil
  • ¼ cup fresh cranberries, coarsely chopped
  • 1 teaspoon finely grated fresh ginger

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,...

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