Serves 8 to 10
Antioxidant-rich sweet potatoes get a colorful twist with the addition of cranberries. This soup can be prepared in advance and refrigerated for two days or frozen for one month. Serve it hot, topped with a drizzle of cranberry puree.
- 1 large onion, coarsely chopped
- 2 carrots, coarsely chopped
- 4 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 2-3 tablespoons olive oil
- 1 (12-16 ounce) can or jar prepared whole cranberry sauce
- 4 cups gluten-free, dairy-free vegetable or chicken broth
- ¾ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon white pepper
- 1 teaspoon salt
1. Preheat oven to 400 degrees. Toss onions, carrots and sweet potatoes in olive oil and roast them in a large, heavy roasting pan for 45 minutes, stirring occasionally (about every 15 minutes).
2. While vegetables are cooking, puree cranberry sauce in a blender until smooth. Set aside.
3. Place roasted vegetables in a large stockpot. Add broth, nutmeg, ginger, cinnamon, white pepper and salt. Cover and simmer for 15 minutes or until the vegetables are very soft.
4. In a blender or food processor, puree the soup in batches.* Add water as needed to achieve desired consistency.
5. Ladle hot soup into individual bowls and drizzle cranberry puree decoratively over the top of each serving.
Each serving contains: 223 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 43g carbohydrate, 342mg sodium, 4g fiber, 4g protein
Take care when processing hot liquids in a blender. Hot soup will expand when processed so don’t fill the blender more than half full. To avoid being burned by any spattering soup, cover the blender with a dish towel before turning it on.