Curried Ginger-Honey Sweet Potato Soup

Ingredients

•  1 tablespoon – olive oil
• 1 – onion, diced
• 4 medium-sized cloves – garlic, peeled
• 6 cups (48 oz.) – chicken or vegetable stock
• 1 lb. – sweet potatoes, peeled and cut into chunks
• 1 medium – russet potato, peeled and cut into chunks
• 2 teaspoons – salt
• 6 tablespoons – Winter Park Ginger Honey, divided
• 1 medium – red bell pepper, seeded and diced
• 2 to 3 teaspoons – curry powder
• 1/2 teaspoon – pepper
• 1/4 cup – chopped fresh cilantro

Directions

•  Heat oil over medium-high heat in a soup pot.
• Add onion and sauté until translucent, 2 to 3 minutes.
• Add garlic and sauté 1 minute.
• Add stock, potatoes and salt. Cover and simmer until potatoes are tender, about 15 minutes.
• Puree mixture in batches, put soup back over low heat and add 5 tablespoons of the honey, bell pepper, curry powder and pepper.
• Bring to a simmer, taste and adjust seasonings.
• Microwave remaining 1 tablespoon honey for 5 seconds on high.

Serve soup drizzled with a little warm honey and sprinkled with chopped cilantro and enjoy!

Serves 4-6

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