Creamy Sweet Potato Soup With Baby Peas

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 mcintosh apples, peeled,cored and diced
• 1 medium onion, peeled and chopped
• 4 cloves garlic, minced
• 2 tablespoons liquid honey (preferably a dark honey, like buckwheat)
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh gingerroot
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne powder
• 1/4 teaspoon salt (preferably kosher)
• 1/4 teaspoon fresh ground black pepper
• 4 cups low sodium chicken broth
• 4 cups cubed sweet potatoes (peel sweet potatoes before cubing)
• 1 cup 18% cream
• 1 cup frozen baby peas (petite)
• 2 tablespoons minced fresh cilantro

Recipe

• 1 in a large soup pot, over medium heat, melt the butter, then add apples, onion and garlic to pot; saute for approximately 5 minutes or until onions start to soften.
• 2 drizzle honey over mixture, then stir in vinegar.
• 3 add all spices and herbs (sage through to black pepper) and stir well to combine, then add stock and sweet potatoes.
• 4 turn heat to high and bring soup to a boil.
• 5 once boiling, turn heat down to medium-low, cover pot, and simmer until the sweet potato cubes are tender (approximately 30 minutes); stir soup often.
• 6 once the sweet potatoes have softened, turn heat off and briefly let soup cool.
• 7 puree soup, in batches if necessary, in a blender or food processor (pureeing piping hot soup can be dangerous); once done, return pureed soup to pot.
• 8 stir in cream and frozen baby peas.
• 9 over low heat, uncovered, heat soup through; be careful not to let it boil as the cream could curdle.
• 10 when completely heated through, ladle into soup bowls and serve.
• 11 garnish each bowl with a teaspoon of minced fresh cilantro, if desired.