Carrot and Sweet Potato Soup with Cranberry Relish

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 large carrots peeled cut in 2-inch pieces ( 4 1/2 ounces)
• 0.3 cup cranberries fresh coarsely chopped
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 teaspoon ginger fresh finely grated
• 1 tablespoon olive oil 
• 1 small onion cut into 8 wedges ( 14 ounces)
• 3 tablespoons orange juice fresh
• 0.3 teaspoon salt 
• 1 tablespoon shallots chopped (1 medium)
• 0.5 teaspoon sugar 
• 1 large sweet potatoes and into peeled cut in 2-inch chunks ( 3/4 pound)
• 4 cups vegetable broth organic (such as Swanson Certified )

Equipment

• bowl
• frying pan
• ladle
• oven
• blender
• dutch oven

Directions

1. To prepare relish, combine the first 4 ingredients in a small bowl; set aside.
2. Preheat oven to 40
3. To prepare soup, combine carrots, sweet potato, and onion on a jelly-roll pan; drizzle with oil. Toss to coat.
4. Bake at 400 for 30 minutes or until vegetables are tender and just beginning to brown, stirring after 15 minutes.
5. 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.
6. Place half of vegetable mixture in a blender.
7. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
8. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
9. 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.