1. In a 5-qt. slow cooker, place sweet potato, carrot, onion, 2 garlic cloves, and ginger. Add vegetable stock, cumin, cinnamon, nutmeg, paprika, salt, and cayenne pepper.
2. Cover and cook on HIGH for 4 hours or LOW for 8 hours. Transfer half of the mixture to a blender. Cover and blend until smooth and creamy. Repeat with remaining mixture.
3. For croutons, cut half of a 1-lb. Fresh Thyme pumpkin- and sunflower-seed bread loaf into 1-inch cubes (3 cups) and place on a baking sheet lined with foil. Combine olive oil and 1 tsp minced garlic; drizzle over bread cubes and toss until coated. Bake at 400°F for 8 minutes or until golden brown and crispy. Cool for 2 minutes before serving.
4. Ladle soup into bowls. Top with croutons. Garnish with cilantro and sunflower seeds.

Each serving contains: 317 calories, 15 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 571 mg sodium, 42 g carbohydrates, 6 g fiber, 8 g sugar, 6 g protein. Daily values: 396% vitamin A, 8% vitamin C, 4% calcium, 10% iron.