1Sauté sweet potatoes, onion, apple and ginger root in lightly greased pan, 5 minutes. Add beans, broth and marjoram; heat to boiling, reduce heat to simmer, covered, until vegetables are tender, 10-15 minutes.
2Process with hand blender until smooth; season with salt, pepper and cayenne. Top ladled soup with a swirl of cranberry coulis when serving.
3To make the coulis: Heat the cranberries and orange juice to boiling in a small saucepan; reduce heat to simmer; covered until cranberries are tender, 5-8 minutes. Add sugar and honey and blend with hand blender until smooth. (This can be served warm or at room temperature.)