Preparation

• Melt the butter in a large soup pot.

• Add the sweet potato, onion, celery, carrots, bay leaf and thyme. Cover the pot and cook the vegetables on low heat until the onion, celery and carrots are tender, approximately 15 minutes. (Potato will still be firm.)

• Add the tomato paste, and stir for 1 minute.

• Increase heat to medium-high, and add the brandy, scraping up any bits stuck to the bottom of the pan with a wooden spoon.

• Add the vegetable stock, sherry vinegar, cayenne, and pinches of sea salt and black pepper to taste.

• Bring the soup back to a low boil, and cook, uncovered, for 20 minutes.

• Remove the bay leaf and thyme sprigs. Using an immersion blender, purée until smooth. (If using a traditional blender, allow the soup to cool first and work in batches.)

• Stir in the cream. Gently rewarm the soup without allowing it to come to a boil to avoid scorching.

• Season to taste with additional sea salt, black pepper or cayenne. Garnish with herbs of your choice.