Carrot and Sweet Potato Soup with Croutons
Created by Susan Spungen
Servings: Serves 8
  • 1 medium onion , diced
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder or garam masala
  • 1 1/4 pounds sweet potatoes (2 medium), peeled and diced
  • 1 pound carrots (about 5), peeled and diced
  • 4 cups chicken stock or canned chicken broth
  • 1/2 loaf of bread , cut into 3/4-inch cubes (6 cups)
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 small roasted jalapeno (recipe follows), minced
  • 1/4 cup creme fraiche
Preheat oven to 350°. In a 4-quart saucepan, sauté onions in 1 tablespoon olive oil until translucent. Add curry powder and cook 2 minutes. Add sweet potatoes, carrots, and stock; bring to a boil, then simmer, covered, until potatoes are soft, about 30 minutes.

Meanwhile, toss the bread cubes in a bowl with 1/4 teaspoon salt, 1/8 teaspoon pepper and remaining 1 tablespoon olive oil. Place on a baking sheet and bake for 15 to 18 minutes or until golden. Set aside.

Add the jalapeño to the soup, gradually, to taste. Remove from heat and cool slightly. In small batches, puree the soup in a blender.

Return the soup, along with the remaining 1 teaspoon salt, to the saucepan. Reheat, adding water or chicken stock (up to 1 cup) to thin, if needed. Serve in a tureen, with croutons and crème fraìche on the side.

To roast jalapeño: Place jalapeño on a broiler pan and set 4 inches from heat source. Cook 10 to 12 minutes, turning when browned. When cool enough to handle, scrape off the peel and remove the core and seeds.