This is a thick puree of carrots and sweet potatoes garnished with a zesty cranberry topping. Storing and transporting is easy: Place one cup soup, about one tablespoon relish, and 1 1/2 teaspoons parsley in separate containers. To serve, reheat the soup; combine the relish and parsley, and garnish. Crisp breadsticks and a small wedge of sharp cheddar cheese complete the meal.
View Recipe: Carrot and Sweet Potato Soup with Cranberry Relish