Recipe: Carrot and sweet potato soup with cranberry relish

Warm up and fill up with this delicious soup that features many popular winter ingredients. Make a double batch of cranberry relish to enjoy with other favorite winter dishes.

Serving Size: 1 cup

Yield: 4 servings



  • 1 large sweet potato, peeled and cubed
  • 1 large carrot peeled, cut into 2-inch chunks
  • 1 small onion, cut into 8 wedges
  • 1 tablespoon olive oil
  • 4 cups low sodium vegetable broth
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • 3/4 cup fresh cranberries, finely chopped
  • 3 tablespoons fresh orange juice
  • 1 tablespoon chopped shallots
  • 1/s teaspoon sugar
carrot and sweet potato soup graphic



  1. Combine all 4 ingredients in a bowl and set aside.


  1. Preheat oven to 400 degrees.
  2. Combine carrots, sweet potato and onion on a baking pan. Drizzle vegetables with oil and toss to coat. Bake at 400 degrees for 30 minutes or until vegetables are tender and just beginning to brown.
  3. Place vegetables, broth, and ginger in a Dutch oven or heavy pot over medium-high heat. Bring to boil, then cover, reduce heat and simmer for 20 minutes.
  4. Use an immersion blender to puree soup OR place half of blender lid (to allow steam to escape) and secure lid on top of blender. Place a clean towel over opening in blender lid to avoid splatters and blend until smooth. Pour pureed mixture into a large bowl and repeat procedure with remaining vegetable mixture. Stir in salt and pepper. Top with relish and enjoy!

Nutrition Information/ Amount per serving:

Calories 114

Total fat 3.5 g

Saturated fat 0.5 g

Cholesterol 0.0 mg

Protein 3.3 g

Total Carbohydrates 17.0 g

Dietary Fiber 2.7 g

Sodium 736 g

For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info is also available at the College of Health and Human Sciences Pinterest board.

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