Sweet Potato and Cranberry Soup

This recipe came to me through Living Without.  I made this and it will serve more than 10.  It does take a while to make.  I did not put the cranberry sauce on top of the soup.  It tasted like it should be in a pie crust with a pecan topping.  You can't eat more than a bowl because it is rich!  A great alternative for those that can't have gluten or dairy!

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.