Sweet Potato and Carrot Soup with Homemade CroutonsSweet Potato and Carrot Soup with Homemade Croutons
Sweet Potato and Carrot Soup with Homemade Croutons
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!
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Recipe - Downers Grove, IL
Sweet Potato and Carrot Soup with Homemade Croutons
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
  1. 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.
  2. 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.
  3. 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.
  4. 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

Shop Ingredients

Makes 5 servings
1 lb. sweet potatoes, chopped
Sweet Potatoes
Sweet Potatoes - 1.25 Pound
Sale
$1.10 avg/ea was $1.61 avg/ea$0.88/lb
1 large carrot, peeled and chopped
Organic Loose Carrots
Organic Loose Carrots - 0.2 Pound
$0.20 avg/ea$0.99/lb
1 small red onion, chopped
Organic Red Onions
Organic Red Onions - 0.75 Pound
$1.49 avg/ea$1.99/lb
3 cloves garlic, divided
Garlic
Garlic - 1 Each
$0.69
1 (1-inch) piece ginger, chopped
Ginger Root
Ginger Root - 0.7 Pound
$2.79 avg/ea$3.99/lb
¼ cup Fresh Thyme extra-virgin olive oil
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$14.99$0.44/oz
1 ¾ cups Organic vegetable stock
Kitchen Basics Gluten Free Unsalted Vegetable Stock
Kitchen Basics Gluten Free Unsalted Vegetable Stock - 32 Ounce
Sale
$3.29 was $4.29$0.10/oz
1 tsp. Fresh Thyme ground cumin
Fresh Thyme Organic Cumin Ground
Fresh Thyme Organic Cumin Ground - 2 Ounce
$3.99$2.00/oz
½ tsp. Fresh Thyme ground cinnamon
Fresh Thyme Organic Ground Cinnamon
Fresh Thyme Organic Ground Cinnamon - 2.01 Ounce
$3.99$1.99/oz
½ tsp. ground nutmeg
Not Available
¼ tsp. paprika
Mccormick Paprika
Mccormick Paprika - 2.12 Ounce
$4.99$2.35/oz
¼ tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
1/8 tsp. Fresh Thyme organic cayenne pepper
Fresh Thyme Organic Ground Cayenne
Fresh Thyme Organic Ground Cayenne - 1.62 Ounce
$3.99$2.46/oz
1 lb. pumpkin and sunflower seed bread loaf
Pumpkin Sunflower Bread
Pumpkin Sunflower Bread - 14 Ounce
$4.99$0.36/oz
Chopped fresh cilantro, for garnish
Cilantro
Cilantro - 1 Each
$0.99
Sunflower seeds, for garnish
Made With Organic Sunflower Seeds Tub
Made With Organic Sunflower Seeds Tub - 7.5 Ounce
$5.99$0.80/oz

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Ladle soup into bowls. Top with croutons. Garnish with cilantro and sunflower seeds.