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. If you find smoked paprika overwhelming to your senses, regular paprika will also do.

Ingredients

Soup:

1 large sweet potato, chopped

2 medium carrots, chopped

1 yellow onion, sliced

¼ tsp garlic powder

1 tsp curry powder

2 cups broth

1 tbsp butter

1 tbsp olive oil

Salt & pepper to taste

Croutons:

Crusty bread, cut into ½” pieces

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

Olive oil

Preparation

Melt butter in a heavy-bottom pot. Add olive oil and garlic powder and stir to combine. Add onions and cook until soft, about 7-8 minutes. Once onions are soft, add carrot, sweet potato, and curry powder to let curry powder toast lightly, 2-3 minutes. Add broth and bring to a simmer. Cook for 20 minutes or until veggies are soft.

While veggies are cooking, heat olive oil in a pan and add bread. Season with paprika, salt, and pepper, and toss to combine. Toast bread until deeply browned but not burnt and remove from pan to a paper towel-lined plate. 

Once veggies are soft, transfer to a blender or blend by hand until smooth. Serve soup with croutons, chives, and a dusting of smoked paprika.