Fall Carrot Soup

Fall Carrot Soup:
* 3  large carrots, peeled and cut in 2-inch pieces
* 1  large sweet potato, peeled and cut in 2-inch chunks
* 1  small onion (or half a medium), cut into 8 wedges
* 1  tablespoon  olive oil
* 4  cups  organic vegetable broth
* 1  teaspoon  finely grated fresh ginger

Relish:
* Dried cranberries

1. Preheat oven to 400°.

2. Place carrots, sweet potato, and onion on a pan and drizzle with oil. Toss to coat.

3. 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.

6.      Add dried cranberries on top.