This cozy sweet potato soup is spiced with cinnamon, cayenne, and nutmeg for a warming depth of flavor, then finished with a garnish of golden maple-crusted croutons for a touch of sweetness and crunch. Creamy, comforting, and simple to prepare, it’s a perfect fall or winter soup—ideal for a holiday starter or a nourishing weeknight dinner. The maple croutons add a playful, seasonal twist that makes this dish feel both elegant and comforting.
INGREDIENTS:
4 tablespoons olive oil
1 lb. carrots (about 4 large), cut into 1/2-inch pieces
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Pinch of nutmeg
1 lb. sweet potatoes (about 2 medium), peeled and cut into 3/4-inch pieces
2 tablespoons chicken or vegetable bouillon base
2 dried bay leaves
2 slices leftover bread, cut or torn into 1-inch pieces
1 tablespoon maple syrup
Maldon salt (or other coarse, flaky salt)
METHOD:
In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the carrots, onion, and garlic. Cook, stirring often, until the vegetables soften and begin to brown at the edges, 8–10 minutes.
Stir in the cinnamon, cayenne, and nutmeg. Cook for 1 minute until fragrant.
Stir in the sweet potatoes, bouillon base, bay leaves, and 6 cups water. Bring to a boil, then reduce heat and simmer until vegetables are very tender, about 10–12 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Add the bread cubes and cook, stirring, until golden brown and crisp. Remove from heat, drizzle with maple syrup, and toss with a pinch or two of Maldon salt to coat. Set aside.
Remove the bay leaves from the soup. Using an immersion blender, puree until smooth and silky (or blend in batches with a standard blender).
Ladle soup into bowls and top with maple croutons. Serve hot.
