Carrot And Sweet Potato Soup With Cranberry Relish

• 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 400u0b0.
3. To prepare soup, combine carrots, sweet potato, and onion on a jelly-roll pan; drizzle with oil. Toss to coat. Bake at 400u0b0 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.

fresh cranberries, orange juice, shallots, sugar, carrots, sweet potato, onion, olive oil, vegetable broth, ginger, salt, freshly ground black pepper, remaining ingredient, flatleaf

Taken from www.myrecipes.com/recipe/carrot-sweet-potato-soup-with-cranberry-relish (may not work)