Sweet Potato Soup

Name: Sweet Potato Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 tablespoons olive oil, divided; 4 large carrots, cut into 1/2-inch pieces; 1 large onion, chopped; 2 cloves garlic, finely chopped; 1 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper, plus more, to taste, for topping; nutmeg, to taste; 2 medium sweet potatoes, peeled and cut into 3/4-inch pieces; 2 tablespoons chicken or vegetable bouillon base; 2 dried bay leaves; 6 cups water; 2 slices leftover bread, cut or torn into 1-inch pieces; 1 tablespoon maple syrup

Potato Fall Stove-Top

Time: 35 minutes

Yield: 4 servings

About

Sweet Potato Soup is here to warm your soul when the autumn weather starts to nip at you! This creamy, spicy, lavish soup is glittering with the golden, caramel-sweetness of sweet potatoes with notes of fragrant garlic and spicy cayenne pepper. Plus, this soup doesn't use traditional croutons, but homemade maple croutons! That's how you do crunch right! Sweet Potato Soup is autumn's favorite soup!

Ingredients

4 tablespoons olive oil, divided
4 large carrots, cut into 1/2-inch pieces
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper, plus more, to taste, for topping
nutmeg, to taste
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
2 tablespoons chicken or vegetable bouillon base
2 dried bay leaves
6 cups water
2 slices leftover bread, cut or torn into 1-inch pieces
1 tablespoon maple syrup

Directions

Step 1 -In a large saucepan over medium heat, add 2 tablespoons of the olive oil.

Step 2 -Add the carrots, the onions, and the garlic to the hot oil and cook, while stirring occasionally, until the vegetables start to brown at the edges, about 8-10 minutes.

Step 3 -Add the cinnamon, 1/4 teaspoon of the cayenne pepper, and the nutmeg to the vegetable mixture and cook, while stirring, until fragrant, about 1 minute.

Step 4 -Add the sweet potatoes, the bouillon base, the bay leaves, and the water to the vegetable mixture and stir to combine into a soup mixture.

Step 5 -Bring the soup mixture to a boil.

Step 6 -Reduce the heat to a simmer and let simmer until the sweet potatoes are very tender, about 10-12 minutes.

Step 7 -In a large skillet over medium heat, add the remaining olive oil.

Step 8 -Add the bread pieces to the hot oil and cook, while tossing occasionally, until golden-brown, about 2-3 minutes.

Step 9 -Transfer the bread pieces from the heat.

Step 10 -Drizzle the maple syrup over the bread pieces and toss to coat.

Step 11 -Remove and discard the bay leaves from the soup mixture.

Step 12 -Using a standard blender in batches or an immersion blender, purée the soup mixture until smooth.

Step 13 -Serve topped with the maple croutons and the extra cayenne.

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