Sweet Potato and Carrot Soup with Homemade Croutons
There’s nothing more comforting than a hearty bowl of soup on a cold winter night. Let your slow cooker do the work while you’re at work, then you’ll enjoy an evening with hardly any meal prep!
Recipe - Downers Grove, IL
Sweet Potato and Carrot Soup with Homemade Croutons
Prep Time12 Minutes
Servings5
Cook Time28 Minutes
Ingredients
1 lb. sweet potatoes, chopped
1 large carrot, peeled and chopped
1 small red onion, chopped
3 cloves garlic, divided
1 (1-inch) piece ginger, chopped
¼ cup Fresh Thyme extra-virgin olive oil
1 ¾ cups Organic vegetable stock
1 tsp. Fresh Thyme ground cumin
½ tsp. Fresh Thyme ground cinnamon
½ tsp. ground nutmeg
¼ tsp. paprika
¼ tsp. Fresh Thyme fine sea salt
1/8 tsp. Fresh Thyme organic cayenne pepper
1 lb. pumpkin and sunflower seed bread loaf
Chopped fresh cilantro, for garnish
Sunflower seeds, for garnish
Directions
- 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.
- 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.
- 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.
- Ladle soup into bowls. Top with croutons. Garnish with cilantro and sunflower seeds.
Nutritional Information
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.
12 minutes
Prep Time
28 minutes
Cook Time
5
Servings
Directions
- 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.
- 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.
- 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.
- Ladle soup into bowls. Top with croutons. Garnish with cilantro and sunflower seeds.
