Description
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.
Ingredients
- Butter
- Mcintosh Apples
- Onion
- Garlic
- Liquid Honey
- Balsamic Vinegar
- Fresh Sage
- Fresh Gingerroot
- Curry Powder
- Cumin
- Cayenne Powder
- Salt
- Fresh Ground Black Pepper
- Low Sodium Chicken Broth
- Sweet Potatoes
- Cream
- Frozen Baby Peas
- Fresh Cilantro
Instructions
- 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 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
- 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
- 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