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Appetizers & Sides

Carrot & Sweet Potato Soup with a Cranberry Sauce


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Ingredients

Cranberry Sauce

1 knob of butter

1 minced shallot

1 teaspoon (5 ml) of red wine vinegar

3 tablespoons (45 ml) of maple syrup

1/3 of a cup of fresh Patience Fruit & Co cranberries

1-2 tablespoon (15-30 ml) of Patience Fruit & Co pure organic cranberry juice

Soup

¼ cup (62.5 ml) of Olive Oil

1 minced yellow onion

2 garlic cloves

1 tablespoons (15 ml) of grated ginger

3 cups (around 4 large) carrots, cut in cubes

5 cups of vegetable broth

1 cup of Patience Fruit & Co pure organic cranberry juice

Salt and Pepper

Garnish (optional)

Parmesan

Arugula

Preparation time 15 min
Cooking time 30 min Portions 6 servings

In wintertime, it is not always easy to get motivated and go outside to enjoy the day with our gang. It’s a normal reaction, it’s cold and we have to pack on at 40 layers of clothing before heading out. Despite everything, it is important to get some fresh air even if it makes our nostrils stick together. It clears our head, allows us to spend some quality time with the family, is great for your health, and provides you with your daily dose of Vitamin D!

Why not also take advantage of the cold weather to enjoy a delicious soup outside to warm our hearts?

Ingredients

Cranberry Sauce

1 knob of butter

1 minced shallot

1 teaspoon (5 ml) of red wine vinegar

3 tablespoons (45 ml) of maple syrup

1/3 of a cup of fresh Patience Fruit & Co cranberries

1-2 tablespoon (15-30 ml) of Patience Fruit & Co pure organic cranberry juice

Soup

¼ cup (62.5 ml) of Olive Oil

1 minced yellow onion

2 garlic cloves

1 tablespoons (15 ml) of grated ginger

3 cups (around 4 large) carrots, cut in cubes

5 cups of vegetable broth

1 cup of Patience Fruit & Co pure organic cranberry juice

Salt and Pepper

Garnish (optional)

Parmesan

Arugula

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Steps

  1. Melt the butter in a pot.

  2. Sweat the onions. Add the garlic and ginger. Cook for 1-2 minutes.

  3. Add carrots and sweet potatoes. Cook at medium heat for 4-6 minutes.

  4. Add the broth and the cranberry juice. Stir well and let simmer for around 20 minutes or till the vegetables are soft and tender.

  5. During this time, in a pot, melt the butter and sweat the shallot.

  6. Add the red wine vinegar, maple syrup, and cranberries. Let simmer at low heat till the cranberries have become a mash.

  7. If you want your sauce to be thicker, blend using a mixing rod or add a bit of cranberry juice to make it smoother

  8. Once the carrot and sweet potato mix is cooked, blend everything using a mixing rod.

  9. Add salt and pepper to taste

  10. Serve by adding the cranberry sauce on the soup. Garnish with arugula and parmesan cheese.

Thanks to our collaborator

Cinq Fourchettes

Cinq Fourchettes is a team of moms who believe in a healthy diet for their kids but who also don't want to spend their lives in the kitchen. They search for the best products for a low cost, and who enjoy having fun!

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