Ingredients

2 tablespoons olive oil 1 onion, diced 1 large carrot, peeled and diced 4 celery ribs, finely chopped 6 whole garlic cloves, chopped 1 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon dry oregano 1/2 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/2 cup white wine 5 large sweet potatoes, peeled and diced into 1-inch cubes 6 to 8 cups chicken stock 1 bouquet garni (1 or 2 bay leaves, 2 cloves, 10 branches of fresh thyme, 10 parsley stalks, wrapped in cheesecloth --- or you can use a large coffee filter tied with kitchen twine) 1/2 cup heavy cream 1/4 cup ( 1/2 stick) butter 1/2 teaspoon vanilla extract 2-3 tablespoons honey, to taste

Description

In A Large Stockpot, Heat The Oil Over Medium Heat. Add The Onion, Carrot, Celery, Garlic, Salt And Pepper. Cook 3 Minutes To Sweat The Vegetables. Add The Oregano, Curry Powder, Cumin, Coriander And Cinnamon. Cook Another 3 Minutes Or Until Fragrant, Sti

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