Gluten Free Sweet Potato and Cranberry Soup from Living WIthout

I haven't made this yet, but something tells me it is worthy of a blog post. 

Antioxidant-rich sweet potatoes get a colorful twist with the addition of cranberries. This soup can be prepare in advance and refrigerated for 2 days or frozen for one month. Serve it hot, topped iwth a drizzle of cranberry puree.


ingredients
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/jar prepared cranberry sauce
4 cups gluten free vegetable or chicken broth
3/4 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1 teaspoon salt

1. Preheat oven to 400 degrees.
2. Toss onions, carrots and sweet potatoes in olive oil and roast them in preheated oven in a large heavy roasting pan for 45 minutes, stirring about every 15 minutes. 
3. While vegetables are cooking, puree cranberry sauce in blender until smooth. Set aside. 
4. Place roasted vegetables in a large stockpot. Add broth, nutmeg, ginger, cinnamon, white pepper and salt. Cover and simmer for 15 minutes or until vegetables are very soft.
5. In a blender or food processor, puree the soup in batches. Add water as needed to achieve desired consistency.
6. Ladle hot soup into individual bowls and drizzle cranberry puree decoratively over the top. 

TIP: 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, drape a dish towel over the tightly covered blender container before turning the machine on.