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Category: Main Course
Gluten-Free, Dairy-Free Sweet Potato and Cranberry Soup - TastyPlanner.com
Chef: Warmfeather
43g Carbs, 34g Fiber
From: Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats), by Sueson Vess
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.
Serves: 8 to 10
Recipe Source: http://cookingclub.com/foru...
Ingredients
1 large onion, coarsely chopped
2 carrots, coarsely chopped
4 lb sweet potatoes, peeled and cut into 1-inch pieces
3 Tbsp olive oil
16 oz) can or jar prepared whole cranberry sauce
4 cups gluten-free, dairy-free vegetable or chicken broth
3/4 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp white pepper
1 tsp salt
Instructions
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.
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