SWEET POTATO SOUP WITH MAPLE CROUTONS

 4 tbsp olive oil

1 lb carrots, cut into 1/2-inch pieces

1 large onion, chopped

2 garlic cloves, finely chopped

1 tsp ground cinnamon

1/4 tsp cayenne pepper

Pinch of nutmeg

1 lb sweet potatoes, peeled and cut into 1/4-inch pieces

2 tbsp low-sodium chicken or vegetable base

2 dried bay leaves

2 slices country-style bread (sourdough or baguette), cut into 1-inch pieces

1 tbsp pure maple syrup

Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the carrots, onion and garlic; cook, stirring occasionally, until the vegetables start to brown at the edges, about 8 to 10 minutes. Stir in the cinnamon, cayenne and nutmeg; cook another minute.

Add the sweet potatoes, base, bay leaves and 6 cups water; bring to a boil. Reduce heat and simmer until the veggies are very tender, about 10 to 12 minutes.

Meanwhile, make the croutons by heating the remaining oil in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden brown. Remove from the heat, drizzle with the maple syrup and toss to coat. Discard the bay leaves. Puree the soup until smooth using an immersion blender. Top with the maple croutons.

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