Sweet Potato Carrot Soup with Garlic Croutons

Sweet Potato Carrot Soup with Garlic Croutons Cre by Ingredients: For the soup: 1 yellow onion, chopped 4 carrots, peeled and sliced 1 medium-sized sweet potato, peeled and cubed 1 butternut squash, peeled and cubed 4 sage leaves 1 tbsp. thyme ½ cup coconut milk 2-3 cups water or vegetable broth Salt and black pepper, to taste For Garlic Croutons: 4 slices of bread (I used challah) 5 garlic cloves, minced 1/3 cup olive oil 1 tsp. salt 2 tbsp. rosemary (optional) For serving: 1 tbsp. chives, chopped 2 tsp. coconut milk 1 tbsp. pumpkin seeds 2 tsp. olive oil Instructions: 1. Place a soup pot over medium heat and add olive oil. 2. Add sage and thyme to the oil and sauté for 1-2 minutes. Then remove and set aside. 3. Add onion to the pot and sauté until golden. Then add carrots, sweet potato, and squash. 4. Mix well and sauté for another 1-2 minutes before adding water. 5. Add water, increase heat, add salt and pepper, and cook for about 20 minutes or until vegetables are soft. 6. Once softened, add coconut milk and blend with a hand blender until smooth. Taste and adjust flavors as needed. To make garlic croutons: 1. Preheat oven to 400°F. 2. Cut challah bread into medium-large cubes. 3. In a bowl, mix together olive oil, minced garlic, and salt. 4. Toss the bread cubes in the mixture until well coated. 5. Place the bread on a baking sheet lined with parchment paper, and scatter rosemary on top or in the middle of the pan for aroma. 6. Bake for about 5 minutes or until golden brown. To serve the soup: 1. Pour the soup into bowls, and drizzle with coconut milk and olive oil. 2. Garnish with chives, pumpkin seeds, and garlic croutons. Serve immediately and enjoy!

Great

% Daily Values based on a 2,000 calorie diet