CINNAMON-SPICED SWEET POTATO SOUP
ACTIVE 30 MIN. TOTAL 35 MIN. SERVES 4
4 Tbsp olive oil, divided 1 lb carrots, chopped 1 large onion, chopped 2 cloves garlic, finely chopped 1 tsp ground cinnamon 1⁄4 tsp cayenne
Pinch ground nutmeg 1 lb sweet potatoes, peeled and cut into 3⁄4-in. pieces 4 cups low-sodium chicken or vegetable broth 2 bay leaves 2 slices bread, torn into 1-in. pieces 1 Tbsp maple syrup
1. Heat 2Tbsp oil in a large saucepan on medium. Add carrots, onion, and garlic and cook, stirring occasionally, until vegetables are starting to brown, 8 to 10 minutes. Add cinnamon, cayenne, and nutmeg and cook, stirring, 1 minute.
2. Add sweet potatoes, broth, bay leaves, and 2 cups water and bring to a boil. Reduce heat and simmer until vegetables are very tender, 10 to 12 minutes.
3. Meanwhile, heat remaining 2Tbsp oil in a large skillet on medium. Add bread; cook, tossing occasionally, until golden brown. Remove from heat, drizzle maple syrup over top, and toss to coat.
4. Discard bay leaves. Using an immersion blender (or a standard blender, in two batches), puree soup until smooth. Serve with croutons.
NUTRITION (per serving): 335 cal, 9 g pro, 43 g carb, 7 g fiber, 15.5 g sugars (3.5 g added sugars), 16 g fat (2.5 g sat fat), 0 mg chol, 235 mg sodium