Sweet Potato, Pear and Leek Soup with Spiced Croutons

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1/4 tsp Ginger, ground
  • 1 cup Leeks
  • 2 tbsp Parsley, fresh
  • 1 Pear
  • 4 cups Sweet potatoes

• Canned Goods

  • 1 tbsp Tomato paste
  • 4 cups Vegetable stock

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1 tsp Curry powder
  • 1/4 tsp Garam masala
  • 1/2 tsp Paprika
  • 1/2 tsp Salt

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Almond breeze almondmilk, Unsweetened Original

• Bread & Baked Goods

  • 4 cups Bread

Found on floatingkitchen.net

Description

Ingredients

• For the Soup
• 2 tablespoons extra-virgin olive oil
• 4 cups peeled and cubed sweet potatoes
• 1 cup thinly sliced leeks
• 1 pear, cored and chopped
• 2 garlic cloves, roughly chopped
• 1 tablespoon peeled and chopped fresh ginger
• 1 tablespoon tomato paste
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. curry powder
• 1/4 tsp. paprika
• 4 cups vegetable stock
• About 1 cup Almond Breeze Almondmilk Original Unsweetened
• 2 tablespoons fresh parsley, roughly chopped
• For the Croutons
• 4 cups cubed bread (a rustic Italian or French loaf works best)
• 3 tablespoons extra-virgin olive oil
• 1/2 tsp. curry powder
• 1/4. tsp. paprika
• 1/4. tsp. ground ginger
• 1/4. tsp. garam masala
• 1/4. tsp. black pepper

Directions

• Make the soup. In a large pot, warm the olive oil over medium-high heat. Add the sweet potatoes, leeks and pear. Cook, stirring occasionally, for 6-8 minutes. Stir in the garlic, ginger, tomato paste, salt, pepper, curry and paprika and cook for 2 minutes more. Add the vegetable stock and bring the soup to a simmer. Cook, uncovered, until the sweet potatoes are very soft, about 20-30 minutes. Remove the soup from the heat and set it aside to cool slightly.
• Carefully transfer the soup to your blender along with 1/2 cup of the milk. Blend on high until smooth, adding additional milk to thin the soup to your desired consistency. Transfer the soup back to your pot. Re-warm over medium heat before serving.
• Meanwhile, make the croutons. Pre-heat your oven to 400 degrees. In a medium bowl, toss all of the ingredients together until the bread cubes are well coated. Spread the bread cubes out onto a rimmed baking sheet. Bake in your pre-heated oven for 10 minutes, or until the bread cubes are dry and slightly crisp. Remove from the oven and set aside.
• To serve, ladle the warm soup into bowls. Top with croutons and fresh parsley. Serve immediately.
• Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.