Honey Roasted Sweet Potato Soup

1. Preheat your oven to 375F. Place your cubed sweet potatoes on 2 large lined baking sheets and drizzle olive oil and BeeMaid Honey on top. Season with the salt and pepper and let roast in the oven for 25-35 minutes (depending on thickness of the potatos). Flip trays from front to back half way through roasting time.

2. In a dutch oven or large pot, heat 2 additional Tbsp of olive oil. Add in the garlic cloves, diced onion and a pinch of salt and pepper and cook for 3-4 minutes. Then add in your ginger and thyme and cook for an additional minute.

3. Once the roasted sweet potatos look golden brown, remove from the oven and add them into the pot alongside your vegetable broth. Increase the heat to high and bring to a simmer, allowing the soup contents to cook for 10 minutes. Stir in the orange juice and led cook for an additional minute. 

4. Remove the pot from the heat and let sit for a few minutes. Then using either a stand up blender or an immersion blender, blend all of the ingredients together until you've reached a thick, creamy consistency. 

5. Add soup to a large bowl and serve with a drizzle of sour cream. Top with crumbled blue cheese and walnuts or enjoy as is!