Rice Free Cranberry-Orange Pot Roast Soup

This hearty, slow-simmered soup is everything a cold-weather meal should be — deeply savory beef, tender root vegetables, and a broth that carries bright citrus and tart cranberry in every spoonful. The combination of orange zest, unsweetened cranberry juice, and fresh cranberries gives the pot a flavor that feels festive and complex without relying on any grains or starches to carry it. Chunks of sweet potato, carrot, and parsnip do all the heavy lifting in the bowl, making this naturally filling and satisfying on its own. Searing the beef in coconut oil before the long simmer builds a rich, caramelized base that transforms into fork-tender, shreddable meat after a couple of hours over low heat. Ceylon cinnamon and turmeric add a subtle warmth that ties the sweet, tangy, and savory notes together beautifully. It's the kind of soup that makes the whole house smell incredible while it cooks, and it tastes even better the next day once the broth has had time to deepen.

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