Relish:
1/4 c fresh cranberries, coarsely chopped
3 tbs fresh orange juice
1 tbs chopped shallots (1 med)
1/2 tsp sugar

Soup:
2 large carrots, peeled and cut in 2 inch chunks (3/4 lb)
1 small onion, cut into 8 wedges ( about 14 oz)
1 tbs olive oil
4 c vegetable broth
1 tsp finely grated fresh ginger
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large sweet potato, peeled and cut in 2 inch chunks (about 3/4 lbs)

Remaining ingredient: 2 tbs chopped fresh parsley

1/4 c fresh cranberries, coarsely chopped 3 tbs fresh orange juice 1 tbs chopped shallots (1 med) 1/2 tsp sugar 2 large carrots, peeled and cut in 2 inch chunks (3/4 lb) 1 small onion, cut into 8 wedges ( about 14 oz) 1 tbs olive oil 4 c vegetable broth 1 tsp finely grated fresh ginger 1/4 tsp salt 1/4 tsp freshly ground black pepper 1 large sweet potato, peeled and cut in 2 inch chunks (about 3/4 lbs)

To prepare relish: Combine the 1st four ingredients in a small bowl; set aside. Preheat oven to 400.

To prepare soup: Combine carrots, sweet potato, and onion on a jelly-roll pan, drizzle w/ oil. Toss to coat. Bake at 400 for 30 min or until vegetables are tender and just beginning to brown, stirring after 15 minutes.

Place vegetables, broth, and ginger in a Dutch Oven over med-high heat; bring to a boil. Cover, reduce heat, and simmer 20 min.

Using an immersion blender. Blend. Place in bowl, stir in salt and pepper. Ladle 1 c. coup into bowls. Stir parsley into relis. Top each serving with 1 tbs relish mixture.