Creamy Sweet Potato Soup With Baby Peas

“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 Nutrition


  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.

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