1 bunchbeets (scrubbed and halved)
2yams (scrubbed and halved)
2onions (peeled and halved)
4carrots (scrubbed and cut in large chunks)
2 quartsbroth (plus water as needed)
2oranges (peeled and diced)
1 poundcranberries (picked over and washed)
2 tablespoonspure maple syrup
2 teaspoonsfresh grated ginger (optional for relish)
Roast the vegetables on an oiled baking sheet until soft, about an hour at 400°. Cool. Peel beets and yams.
Place all roasted vegetables, plus coarsely chopped ginger, in blender with the broth (and water as needed) and puree to make a thick soup. Salt to taste.
Remove thick sections of skin off the meat of the orange. Kitchen shears are useful. Pulse the orange chunks and cranberries in the food processor to coarsely chop. Scrape into a bowl and combine with remaining the ingredients. Salt to taste.
Heat the soup and serve with a dollop of the cranberry orange relish, which is a serious flavor balm! (Recipe♦179)