Carrot and Sweet Potato Soup with Cranberry Relish

Potato-soup-ck-1571451-l

(14) Course Soups and Stews

Ingredients in this Recipe

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 chopped shallots (1 medium)
1 tablespoon olive oil
1 teaspoon finely grated fresh ginger
1/2 teaspoon sugar
1/4 cup fresh cranberries, coarsely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 large carrots, peeled and cut in 2 inch pieces (about 4 1/2 ounces)
2 tablespoons chopped fresh flat leaf parsley
3 tablespoons fresh orange juice
4 cups organic vegetable broth (such as Swanson Certified Organic)

Recipe Preparation

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