Cinnamon Spiced Sweet Potato Soup with Maple Croutons

Ingredients

• 4 tbsp. olive oil
• 1 lb. carrots (about 4 large), cut into 1/2-in. pieces
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 1 tsp. ground cinnamon
• 1/4 tsp. cayenne pepper
• pinch of nutmegr
• 1 lb. sweet potatoes (about 2 medium), peeled and cut into 3/4-in. pieces
• 2 tbsp. chicken or vegetable bouillon base
• 2 dried bay leaves
• 2 slices leftover bread, cut or torn into 1-in. pieces
• 1 tbsp. maple syrup

Instructions

• Heat 2 tablespoon oil in a large saucepan over medium heat. Add the carrots, onion and garlic and cook, stirring occasionally, until the vegetables are starting to brown at the edges 8 to 10 minutes. Add the spices and cook, stirring, for 1 minute.
• Add the sweet potatoes, bouillon base, bay leaves and 6 cups water and bring to a boil. Reduce heat and simmer until the vegetables are very tender, 10 to 12 minutes.
• Meanwhile, heat the remaining 2 tablespoon oil in a large skillet over medium heat. Add the bread and cook, tossing occasionally, until golden brown. Remove from heat, drizzle the maple syrup over the top and toss to coat.
• Discard the bay leaves. Using an immersion blender (or standard blender in tow batches) puree the soup until smooth. Serve with the maple croutons.