Creamy Sweet Potato Soup With Baby Peas

1. 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. 2

   Drizzle honey over mixture, then stir in vinegar.

3. 3

   Add all spices and herbs (sage through to black pepper) and stir well to combine, then add stock and sweet potatoes.

4. 4

   Turn heat to high and bring soup to a boil.

5. 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. 6

   Once the sweet potatoes have softened, turn heat off and briefly let soup cool.

7. 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. 8

   Stir in cream and frozen baby peas.

9. 9

   Over low heat, uncovered, heat soup through; be careful not to let it boil as the cream could curdle.

10. 10

    When completely heated through, ladle into soup bowls and serve.

11. 11

    Garnish each bowl with a teaspoon of minced fresh cilantro, if desired.

* Per serving · 4 servings · Values may vary.