- Calories 144
- Caloriesfromfat 24%
- Fat 3.8g
- Satfat 0.5g
- Monofat 2.7g
- Polyfat 0.4g
- Protein 2.1g
- Carbohydrate 25.7g
- Fiber 3.4g
- Cholesterol 0.0mg
- Iron 0.8mg
- Sodium 763mg
- Calcium 44mg
Carrot and Sweet Potato Soup with Cranberry Relish
This is a thick puree of carrots and sweet potatoes garnished with a zesty cranberry topping. Storing and transporting is easy: Place one cup soup, about one tablespoon relish, and 1 1/2 teaspoons parsley in separate containers. To serve, reheat the soup; combine the relish and parsley, and garnish. Crisp breadsticks and a small wedge of sharp cheddar cheese complete the meal.
How to Make It
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, stirring after 15 minutes.
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.
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.
Pberard2002's Review