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.
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.
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.
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.
Dee-lish! Easy to make; very flavorable & festive!
Love this soup! The cranberry relish is a great combo with the soup. I'll definitely make this again.
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.
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.
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.
Delicious! Will make again. I used non stick cooking spray instead of oil on the veggies for reduced fat, and it was fantastic!
