Introduction

This Cinnamon-Spiced Sweet Potato Soup with Maple Croutons is a comforting blend of warm spices and hearty vegetables. Creamy sweet potatoes and carrots come together with a hint of cinnamon and cayenne for a subtle kick. Topped with sweet maple-glazed croutons, this soup is perfect for cozy meals any time of year.

Two white bowls filled with smooth, thick orange soup sit on a blue wooden board over a white marbled surface. Each bowl has several pieces of golden-brown crispy fried cauliflower on top, adding texture and a bit of crunch. There are small black pepper specks sprinkled over the soup, and a light drizzle of oil visible on the surface. Next to the bowls are two silver spoons resting on a white cloth with teal scallop patterns. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp. olive oil

1 lb. carrots (about 4 large), cut into 1/2-in. pieces

1 large onion, chopped

2 cloves garlic, finely chopped

1 tsp. ground cinnamon

1/4 tsp. cayenne pepper

Pinch of nutmeg

1 lb. sweet potatoes (about 2 medium), peeled and cut into 3/4-in. pieces

2 tbsp. chicken or vegetable bouillon base

2 dried bay leaves

2 slices leftover bread, cut or torn into 1-in. pieces

1 tbsp. maple syrup

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the carrots, onion, and garlic. Cook, stirring occasionally, until the vegetables begin to brown at the edges, about 8 to 10 minutes. Stir in the cinnamon, cayenne pepper, and nutmeg, and cook for 1 more minute.

Step 2: Add the sweet potatoes, bouillon base, bay leaves, and 6 cups of water. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are very tender, about 10 to 12 minutes.

Step 3: While the soup simmers, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the bread pieces and cook, tossing occasionally, until golden brown. Remove the skillet from heat, drizzle the maple syrup over the bread, and toss to coat evenly.

Step 4: Discard the bay leaves from the soup. Using an immersion blender or a standard blender in batches, puree the soup until smooth. Serve hot, topped with the maple croutons.

Tips & Variations

For a vegan version, use vegetable bouillon and ensure your bread is dairy-free.

To add creaminess, stir in a splash of coconut milk or cream after blending.

Swap the sweet potatoes for butternut squash for a different but equally delicious flavor.

If you prefer less spice, reduce or omit the cayenne pepper.

To make the croutons extra crispy, toast them in the oven at 350°F (175°C) for 10 minutes before drizzling with maple syrup.

FAQs

Can I make this soup ahead of time?

Yes, this soup keeps well and can be made a day ahead. Just store it in the refrigerator and reheat gently before serving.

Can I use fresh herbs instead of bay leaves?

While bay leaves add a subtle depth of flavor, you can substitute with a small sprig of fresh thyme or rosemary if preferred. Remove the herbs before blending.