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Suitable for a light lunch or as an appetizer, this soup is full of flavour. Substitute vegetable stock for the chicken stock if you want soup to be vegetarian or kosher.
- 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
- 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.
- Drizzle honey over mixture, then stir in vinegar.
- Add all spices and herbs (sage through to black pepper) and stir well to combine, then add stock and sweet potatoes.
- Turn heat to high and bring soup to a boil.
- 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.
- Once the sweet potatoes have softened, turn heat off and briefly let soup cool.
- 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.
- Stir in cream and frozen baby peas.
- Over low heat, uncovered, heat soup through; be careful not to let it boil as the cream could curdle.
- When completely heated through, ladle into soup bowls and serve.
- Garnish each bowl with a teaspoon of minced fresh cilantro, if desired.