Carrot And Sweet Potato Soup With Cranberry Relish

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1/4 cup fresh cranberries, coarsely chopped

3 tablespoons fresh orange juice

1 tablespoon chopped shallots (1 medium)

1/2 teaspoon sugar

2 large carrots, peeled and cut in 2-inch pieces (about 4 1/2 ounces)

1 large sweet potato, peeled and cut in 2-inch chunks (about 3/4 pound)

1 small onion, cut into 8 wedges (about 14 ounces)

1 tablespoon olive oil

4 cups organic vegetable broth (such as Swanson Certified Organic)

1 teaspoon finely grated fresh ginger

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

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