Sweet Potato/Cranberry Soup

• 6 cups water 2 cups of water for the cranberries
• 1 cup heavy cream optional
• 6 sweet potatoes
• 2 cups fresh cranberries
• 1/2 yellow onion chopped up
• 1 whole parsnip chopped up
• 1 chunk ginger shelled of its skin and chopped into squares, does anyone know the correct terminology
• 1 nutmeg
• 1 cloves
• 1 cinnamon
• 1 teaspoon sugar
• salt
• pepper

1. Put water in a pot and set to a medium boil.
2. Chop up the sweet potatoes, onion, parsnip, and ginger into squares and place in the slightly boiling pot of water for 30-45 minutes.
3. In a separate and smaller pot, add 2 cups of water and add the cranberries (if using fresh).
4. Set to a low flame and cover.
5. The cranberries will start to pop as they open up, when this happens (about 5 minutes later) add cinnamon, nutmeg, cloves, and some sugar.
6. About 10 minutes later the seeds will be released and the water will turn red.
7. This indicates that the cranberries are ready.
8. Turn off the flame and set aside this mixture.
9. Add the heavy cream, nutmeg, cloves, cinnamon, salt, and pepper to the sweet potato mixture.
10. Cover for another 10 minutes

water, heavy cream, sweet potatoes, fresh cranberries, onion, ginger, nutmeg, cloves, cinnamon, sugar, salt, pepper

Taken from www.yummly.com/recipe/Sweet-Potato_cranberry-Soup-1672602 (may not work)