Beet Root Soup with Cranberry Orange Relish

Servings 8 servings

good oil or fat enough to coat pan
1 bunch beets scrubbed and halved
2 yams scrubbed and halved
2 onions peeled and halved
4 carrots scrubbed and cut in large chunks
1 to 2" piece of ginger + 2 teaspoons fresh grated ginger (optional for relish) coarsely chopped
2 quarts broth plus water as needed
2 oranges peeled and diced
1 pound cranberries picked over and washed
2 tablespoons pure maple syrup
0.5 teaspoon cinnamon
0.25 teaspoon cardamom
salt to taste
toasted walnuts optional for relish
2 teaspoons fresh 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)