Festive Cranberry Gingerbread Crockpot Soup
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Serves 6 | Prep Time 20 minutes PT20M | Cook Time 6-8 hours PT7H20M | Soup / CarrotsWhy I Love This Recipe
Gingerbread spices like cinnamon and nutmeg were popular in medieval England as a way to cover the smell of preserved meats, which is why they're often associated with festive holiday dishes!
Ingredients You'll Need
1 lb carrots, peeled and chopped
1 lb parsnips, peeled and chopped
2 medium sweet potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
1 inch fresh ginger, peeled and grated
4 cups vegetable broth
1 cup cranberries (fresh or frozen)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 cup maple syrup
1/2 cup heavy cream
1/4 cup fresh parsley, chopped, for garnish
Directions
In a crockpot, add the carrots, parsnips, sweet potatoes, onion, garlic, and ginger.
Pour in the vegetable broth and add the cranberries, cinnamon, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
Cover the crockpot and cook on low for 6-8 hours, or until all the vegetables are soft and tender.
Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, let it cool slightly and blend in batches using a countertop blender.
After blending, stir in the maple syrup and heavy cream.
Adjust seasoning with the remaining salt and black pepper to your taste.
Let the soup warm through on low for another 30 minutes.
Garnish with fresh parsley before serving.
Pairs Well With
Pairs wonderfully with a sparkling cranberry spritzer for a non-alcoholic option or a warming mulled wine to bring out the holiday flavors.
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