Vanilla-Roasted Peach Soup with Cardamom Cream

3 peaches, halved and pitted (about 2 lb)
2 Tbsp sugar
1 (4") piece vanilla bean, split lengthwise
1 1/2 Tbsp honey
1 1/2 c orange juice
1/8 tsp salt
1/8 tsp vanilla extract
1/4 c sour cream
1/8 tsp ground cardamom
sliced peeled peaches

Combine peach halves and sugar in a large bowl. Scrape seeds from vanilla bean; add seeds to bowl and discard bean. Toss mixture well.

Place peach halves, cut sides down, on parchment paper-lined baking sheet. Bake at 350 degrees for 25 minutes or until tender; cool. Peel and discard skins.

Place peach halves and honey in a blender or food processor and process until smooth. Add juice, salt and vanilla; process until well-blended. Pour into a bowl; cover and chill 2 hours.

Combine sour cream and cardamom. Ladle soup into bowls; top with cardamom cream and garnish with sliced peaches.

NOTES
From Cooking Light.
Untried.