Ingredients
1 bunch
beets (scrubbed and halved) 2
yams (scrubbed and halved) 2
onions (peeled and halved) 4
carrots (scrubbed and cut in large chunks) 2 quarts
broth (plus water as needed) 2
oranges (peeled and diced) 1 pound
cranberries (picked over and washed) 2 tablespoons
pure maple syrup 1⁄2 teaspoon
cinnamon 1⁄4 teaspoon
cardamom 2 teaspoons
fresh grated ginger (optional for relish)Yields:
Instructions
Roast the vegetables on an oiled baking sheet until soft, about an hour at 400°. Cool. Peel beets and yams.
Place all roasted vegetables, plus coarsely chopped ginger, in blender with the broth (and water as needed) and puree to make a thick soup. Salt to taste.
Remove thick sections of skin off the meat of the orange. Kitchen shears are useful. Pulse the orange chunks and cranberries in the food processor to coarsely chop. Scrape into a bowl and combine with remaining the ingredients. Salt to taste.
Heat the soup and serve with a dollop of the cranberry orange relish, which is a serious flavor balm! (Recipe♦179)