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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 24%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.1g
  • Carbohydrate: 25.7g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 763mg
  • Calcium: 44mg

Ingredients

  • 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

Preparation

  1. To prepare relish, combine the first 4 ingredients in a small bowl; set aside.
  2. Preheat oven to 400°.
  3. 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.
  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.
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