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. (Hot liquids expand, so don't fill the blender more than 1/2 way full.) 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.
