Cherry Orange Soup with Mint - serves 6

4 cup fresh cherries
2 cup orange juice
1/4 cup honey
1/4 tsp ground cinnamon or cardamom
2 tbsp cornstarch
2 tbsp water
Plain yogurt or sour cream
Mint sprigs

Reserve 4 to 6 cherries for garnish. Pit remaining cherries and finely chop in food processor or blender.
Heat cherries, orange juice, honey and cinnamon to a boil in saucepan. Dissolve cornstarch in water, gradually stir into cherry mixture and cook 1 minute. Refrigerate overnight.
Spoon into bowls, garnish each with yogurt, a cherry and a mint leaf.