Carrot and Sweet Potato Soup with Smoked Paprika Croutons

I used a Puglian loaf left out to dry overnight, but any crusty bread will do. Regular paprika works if smoked is too much.

Ingredients

Soup

1 large sweet potato, chopped

2 medium carrots, chopped

1 yellow onion, sliced

1/4 tsp garlic powder

1 tsp curry powder

2 cups vegetable or chicken broth

1 tbsp unsalted butter

1 tbsp olive oil

Salt and pepper, to taste

Croutons

3 cups crusty bread, cut into 1/2-inch cubes

1/2 tsp smoked paprika, plus more for garnish

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

Fresh chives, thinly sliced, for garnish

Preparation

1. Melt the butter with the olive oil in a large heavy-bottomed pot over medium heat. Add the garlic powder and stir to bloom, about 30 seconds. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened, about 7–8 minutes. Add the carrots, sweet potato, and curry powder and cook, stirring, until the curry powder is lightly toasted and fragrant, 2–3 minutes. Pour in the broth and bring to a boil, then reduce heat and simmer until the vegetables are completely tender, about 20 minutes.

2. While the soup simmers, heat the olive oil in a large skillet over medium-high heat. Add the bread cubes and toss to coat. Season with the smoked paprika, salt, and pepper and toss again. Cook, stirring occasionally, until deeply golden and crisp on all sides, 4–6 minutes. Transfer to a paper towel-lined plate.

3. Working in batches if needed, carefully transfer the soup to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot. Ladle into bowls and top with the smoked paprika croutons, sliced chives, and a light dusting of smoked paprika.