Sweet Potato Carrot Soup with Garlic Croutons

Ingredients:

For the soup:

1 yellow onion, chopped

4 carrots, peeled and sliced

1 medium-sized sweet potato, peeled and cubed

1 butternut squash, peeled and cubed

4 sage leaves

1 tbsp. thyme

½ cup coconut milk

2-3 cups water or vegetable broth

Salt and black pepper, to taste

For Garlic Croutons:

4 slices of bread (I used challah)

5 garlic cloves, minced

1/3 cup olive oil

1 tsp. salt

2 tbsp. rosemary (optional)

For serving:

1 tbsp. chives, chopped

2 tsp. coconut milk

1 tbsp. pumpkin seeds

2 tsp. olive oil

Instructions:

 1.⁠ ⁠Place a soup pot over medium heat and add olive oil.

 2.⁠ ⁠Add sage and thyme to the oil and sauté for 1-2 minutes. Then remove and set aside.

 3.⁠ ⁠Add onion to the pot and sauté until golden. Then add carrots, sweet potato, and squash.

 4.⁠ ⁠Mix well and sauté for another 1-2 minutes before adding water.

 5.⁠ ⁠Add water, increase heat, add salt and pepper, and cook for about 20 minutes or until vegetables are soft.

 6.⁠ ⁠Once softened, add coconut milk and blend with a hand blender until smooth. Taste and adjust flavors as needed.

To make garlic croutons:

 1.⁠ ⁠Preheat oven to 400°F.

 2.⁠ ⁠Cut challah bread into medium-large cubes.

 3.⁠ ⁠In a bowl, mix together olive oil, minced garlic, and salt.

 4.⁠ ⁠Toss the bread cubes in the mixture until well coated.

 5.⁠ ⁠Place the bread on a baking sheet lined with parchment paper, and scatter rosemary on top or in the middle of the pan for aroma.

 6.⁠ ⁠Bake for about 5 minutes or until golden brown.

To serve the soup:

 1.⁠ ⁠Pour the soup into bowls, and drizzle with coconut milk and olive oil.

 2.⁠ ⁠Garnish with chives, pumpkin seeds, and garlic croutons.

Serve immediately and enjoy!