Sweet Potato Soup

• 2 ounces (1/2 stick) unsalted butter
• 1 large clove garlic, minced
• 1 medium-size onion, diced
• 1 medium-size carrot, peeled and diced
• 1 rib celery, peeled and diced
• 1 sprig fresh thyme, leaves only
• 1 1/4 pounds sweet potatoes, peeled and diced
• 1 1/4 pounds tart apples, peeled and diced
• 12 ounces Belgian style white beer
• 1 cinnamon stick
• Salt and ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 cup heavy cream
• 40 mini-marshmallows

1. Melt the butter in a 4-quart saucepan.
2. Add the garlic, onion, carrot and celery and cook on low until tender and translucent.
3. Add the thyme.
4. Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes.
5. Add the apples and cook another 5 minutes or so, until they are tender.
6. Pour in the beer and deglaze the pan.
7. Add 5 cups water and the cinnamon stick and simmer for 30 minutes.
8. Season with salt and pepper.
9. Allow soup to cool slightly, then puree it in a blender.
10. You may have to do this in two batches.
11. Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes.
12. Check seasonings.
13. Thread the marshmallows on several bamboo skewers, leaving a little space between them.
14. Ignite them over a flame, just a few seconds, so theyre lightly toasted.
15. Blow out the flame and gently remove the marshmallows to a cutting board.
16. Pour the soup into bowls, top each with a few toasted marshmallows and serve.

butter, clove garlic, onion, carrot, celery, thyme, sweet potatoes, tart apples, cinnamon, salt, ground nutmeg, heavy cream, marshmallows

Taken from cooking.nytimes.com/recipes/1016982 (may not work)