Categories: Soup
Ingredients
- 2 tbsp. olive oil
- 4 cups cubed peeled sweet potatoes
- 1 cup thinly sliced leek (white portion only)
- 1 medium apple, peeled and chopped
- 2 garlic cloves, minced
- 1 tbsp. minced fresh ginger
- 1 tbsp. tomato paste
- 3/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp pepper
- 4 cups vegetable stock
- 1/2 cup heavy whipping cream
- 2 cups cubed bread (rustic Italian or French)
- 2 tbsp. grated Parmesan
- 4 1/2 tsp olive oil
- 1/8 tsp pepper
- Topping:
- 2 tbsp. minced fresh parsley
- 2 tbsp. heavy whipping cream
Directions
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In a Dutch oven, heat olive oil over medium-high heat. Add potatoes, leeks and apple; cook, stirring occasionally, until leeks are just ender, 7 to 8 minutes.
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Stir in garlic, ginger, tomato paste, salt, paprika and pepper; cook until very fragrant, 2 to 3 minutes. Stir in stock, scraping any browned bits from bottom of pan. Bring mixture to a boil; reduce heat and simmer, covered with lid slightly ajar, until potatoes are very soft, 25-30 minutes. Remove from heat; cool slightly. Process in a blender or food processor until smooth; return to pan. Stir in cream; heat through.
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Meanwhile, for croutons, preheat oven to 350. In a large bowl, toss bread cubes with the Parmesan, oil and pepper. Spread in a single layer on a 15×10×1-inch baking pan. Bake until golden brown and crispy, 10 to 15 minutes, stirring once. Serve hot soup with croutons, parsley and cream.