Ingredients
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500
g Carrots cut into small pieces
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500
g Sweet potatoes, peeled and cut into small pieces
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4
Tbsp. olive oil
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6
Cups of water
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2
Slices of bread, cut into small pieces
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1
Large onion, chopped
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2
Cloves garlic, minced
-
1
Tsp. Bayara cinnamon powder
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1/4
Tsp. Bayara cayenne chili powder
-
1
Pinch of Bayara nutmeg
-
2
Bayara bay leaves
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2
Tbsp. chicken or vegetable stock
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1
Tbsp. maple syrup
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Medium size bread loafs for serving
Cinnamon Potato Soup
- 1- Heat 2 tbsp. of oil in a saucepan over medium heat.
- 2- Add the carrots, onion and garlic and cook. Stir gently for 8 to 10 minutes or until the vegetables are light brown at the edges.
- 3- Add the spices and cook, stir for 1 minute.
- 4- Add the sweet potatoes, stock, bay leaves and 6 cups water and bring to a boil.
- 5- Reduce heat and simmer for about 10 to 12 minutes until the vegetables are very tender.
- 6- For the maple croutons, in a skillet, heat the remaining oil over medium heat. Cook the bread until golden brown. Drizzle with maple syrup over the top and toss to coat.
- 7- Using a blender puree the soup until smooth. Serve with the maple croutons in a bread bowl.
