This soup is so creamy and velvety that you’ll be surprised to learn it’s made with just a touch of olive oil and no cream or cheese at all.
Sun Roasted Sweet Potato Soup with Cranberry Relish
(adapted for the Sun Oven from Cooking Light)
1/2 cup fresh cranberries, coarsely chopped
3 tablespoons orange juice
1 tablespoon chopped shallots
1/2 teaspoon sugar
2 large carrots, peeled and cut into 2-inch pieces
1 onion, cut into wedges
1 large sweet potato, peeled and cut into 2-inch chunks
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 carton (32-ounces) vegetables broth
1 teaspoon fresh ginger, finely grated
salt and pepper to taste
2 tablespoons flat-leaf parsley, chopped
Set Sun Oven out to preheat.
In a large bowl, toss the carrots, onion, and sweet potato with the oil. Spread the vegetables out in a baking pan and season with the kosher salt. Cover and roast in the Sun Oven until soft, but still firm, abut 45 minutes. Prepare the relish while the vegetables are roasting.
In a small bowl, combine the cranberries, orange juice, shallots, and sugar; set aside.
Transfer the cooked vegetables to a large pot. Add the broth and ginger. Return the pot to the Sun Oven and cook until vegetables are very soft, about 1 hour. Use an immersion blender to puree the soup until smooth. Season to taste with salt and pepper. Ladle into bowls and top each serving with chopped parsley and cranberry relish.
Makes 4 servings