Description
A hearty autumnal soup featuring roasted root vegetables and topped with a zesty, reduced cranberry orange glaze for a perfect sweet and savory balance.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and cubed
- 2 parsnips, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 6 cups vegetable broth
- 1 tsp fresh thyme leaves
- 1/2 cup fresh or frozen cranberries
- 1/2 cup cranberry juice (unsweetened)
- 1/4 cup orange juice
- 2 tbsp honey or maple syrup
- 1 tbsp orange zest
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion and garlic until translucent.
- Add carrots, parsnips, and sweet potatoes to the pot and sauté for 5-7 minutes until the edges are lightly browned.
- Stir in vegetable broth and fresh thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- In a separate small saucepan, combine cranberry juice, fresh cranberries, orange juice, and honey over medium heat.
- Simmer the glaze for 10-15 minutes, stirring occasionally, until the liquid reduces by half and becomes syrupy.
- Remove the glaze from heat and stir in the fresh orange zest.
- Ladle the hot soup into bowls and drizzle the cranberry orange glaze over the top.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American