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 tablespoons maple syrup
Maldon salt (or other coarse, flaky salt)
In large saucepan,heat 2 tablespoon olive oil until hot. Add the carrots, onion and garlic and sauté until the vegetables begin to brown at the edges 8 to 10 minutes. Add the cinnamon, cayenne, and nutmeg and sauté for 1 minute longer.
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, about 10 to 12 minutes.
Heat remaining 2 tablespoon olive oil in a large skillet over medium heat. Add the bread cubes and sauté until toasty and golden brown. Remove from heat, drizzle the maple syrup over the croutons, add a sprinkle of a few pinches of Maldon salt, and toss to coat.
Remove bay leaves from the soup. Using an immersion blender (or standard blender in small batches) puree the soup until silky smooth. Top with the maple croutons.
SOURCE: Adapted from Woman’s Day, recipe by Daphne Oz.