Randy Mayor
4 servings

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

Step 1

To prepare relish, combine the first 4 ingredients in a small bowl; set aside.

Step 2

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Pberard2002's Review

January 12, 2013

KS395A's Review

November 19, 2012
I'm not really a cooked carrot or a sweet potato kind of person but this was a great soup, though the relish had way too much of a bite for me (way too much shallot). It overpowered the soup. Without the relish it still needed something, so when I had my leftovers (which were amazing, btw), I sprinkled in some curry to round out the flavor. I bet some cinnamon, or garam masala would work well too.

Meganandtyson's Review

November 05, 2012

78jessica's Review

June 04, 2012
06/01/2012 My family and I did not like this soup. The only thing I did differently was chicken broth in place of vegetable and dried ginger in place of fresh.

georgiegirl0404's Review

December 27, 2011
Love this soup! Have made it with and without the cranberry relish and it is good both ways. Good to reheat for lunch the next day or two.

Louman's Review

December 04, 2011
Dee-lish! Easy to make; very flavorable & festive!

garberjm's Review

December 01, 2011
Love this soup! The cranberry relish is a great combo with the soup. I'll definitely make this again.

fishies3's Review

March 14, 2011
This was very good. I put in four or five cloves of garlic in with the roasted veggies. I realized where the onion flavor was coming from that other reviewers mentioned- the shallot in my cranberry relish turned out incredibly strong! I ended up having to re-make it and put in a very small amount of shallot. Otherwise, great recipe and very quick. I will make again.

Katie0309's Review

January 18, 2011
I love this recipe! It is so easy to prepare and I make it all the time for lunch or for dinner with salad and crusty bread.

NaplesGal's Review

July 13, 2010
Awesome soup, and easy to make! LOVE the relish. It adds a "zing" to the flavor and makes the soup look very appetizing. I made a double recipe and put some in the freezer for later.