Irresistible Sweet Potato Carrot Soup with Maple-Glazed Croutons

Welcome to the cozy corner of our kitchen, where warmth, flavor, and comfort combine to create something truly extraordinary. Today, we’re bringing you a bowl of pure delight – our Spiced Sweet Potato Carrot Soup. As the weather turns cooler and golden leaves dance outside, there’s nothing quite like a steaming bowl of homemade soup to embrace the changing season. This soup, crafted with the earthy sweetness of sweet potatoes and the vibrant orange hues of carrots, is a symphony of flavors that will warm your soul from the inside out.

But here’s the secret ingredient that elevates this soup from comforting to utterly irresistible: maple-glazed croutons. These crispy, golden nuggets are more than just toppings; they’re the delightful surprise that adds a sweet and savory crunch to every spoonful. So, dear fellow foodies, as you embark on this culinary journey, remember this golden rule: do not, and we mean, DO NOT skimp on those maple-glazed croutons. They’re the crown jewels of this dish, taking your taste buds on a delectable adventure you won’t want to miss. So, grab your apron, get ready to simmer, and let’s dive into a bowl of autumnal bliss that’s sure to become your new fall favorite.

Sweet Potato and Carrot Soup

5 from 1 vote

Looking for an easy, flavorful, silky smooth, vegetable soup recipe? With no roux, straining, or dirtying a blender, this spiced sweet potato and carrot soup is simple enough to throw together on a week night, but impressive enough to serve at a fancy dinner party.

Servings 6 Servings

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Print Recipe Pin Recipe

Ingredients

  

Soup

• 4 tbsp olive oil
• 2 medium onions chopped
• 6 large carrots ~1.5 lb. cut into 1/2-in. pieces
• 1.5 lb sweet potatoes about 3 medium, peeled & cut into 3/4-in. pieces
• 2 cloves garlic finely chopped or smashed
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 can unsweetened coconut milk whisked
• 5-6 cups low sodium chicken or vegetable broth
• Salt and pepper to taste I used ~4 tsps of salt to start

Croutons

• Leftover bread cut or torn into 1-in. pieces (I use ~2/3rds of a baguette)
• 1 tbsp maple syrup
• 1 tbsp butter
• Salt and pepper to taste

Instructions

 

• Heat 2 tablespoon oil in a medium pot over medium heat.
• Add the onion to your pot and cook for 5 minutes, stirring occasionally.
• Add garlic, carrots, sweet potatoes, and spices, and sauté, stirring occasionally, until the vegetables are starting to brown at the edges 8 to 10 minutes.
• Add 4 cups chicken or vegetable broth (or as much as needed to cover the veggies) and bring to a boil.
• Reduce heat and simmer until the vegetables are very tender, 10 to 12 minutes.
• While that is cooking, heat 2 tablespoon oil in a large nonstick skillet over medium heat.
• Add the bread pieces in a single layer, tossing occasionally, until golden brown.
• Remove from heat, drizzle the maple syrup over the top, add a pat of butter and toss to coat.
• Using an immersion blender (or standard blender in two batches) purée the soup until smooth.
• Serve with the maple croutons on top and enjoy!

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American

Keyword: Kid Friendly, Stovetop, Vegetarian

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @MIZA_Kitchen_ on Instagram and hashtag it #cookwithmiza.