Begin by heating a large pot over medium heat. Add diced onions and cook for about 5 minutes until they become translucent. Stir in the spices—cinnamon, nutmeg, and minced ginger—and sauté for an additional minute until fragrant.

Next, introduce the cranberries and vegetable broth to the pot, stirring well to combine. Increase the heat and bring the mixture to a gentle boil, allowing the cranberries to start softening.

Once boiling, reduce the heat to low and let the soup simmer uncovered for approximately 30 minutes.

After simmering, carefully use an immersion blender to puree the soup directly in the pot until smooth.

Return the blended soup to low heat and stir in brown sugar, tasting as you go to adjust the sweetness to your liking.

Ladle the Spiced Cranberry Soup into warm bowls and serve immediately. Garnish with toasted nuts or a drizzle of coconut milk.