Sweet Potato Pear Leek Soup with Spiced Croutons

This comforting vegan soup combines the earthy sweetness of sweet potatoes and pears with the subtle onion flavor of leeks. The addition of warming spices like cumin and cinnamon adds depth to the soup, while coconut milk lends creaminess. Finished with homemade spiced croutons, this soup is a delightful blend of flavors and textures.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 ripe pears, peeled, cored, and diced
• 2 leeks, white and light green parts only, sliced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 4 slices whole grain bread, cubed
• 1 tablespoon olive oil
• 1/2 teaspoon ground paprika
• 1/4 teaspoon garlic powder

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the leeks and cook for about 5 minutes, until they get soft

Salt, pepper, cumin, coconut milk, pears, vegetable broth, and sweet potatoes should all be added to the pot

Bring to a boil, then lower the heat and let it cook for about 20 minutes, or until the sweet potatoes are soft

Get the oven ready to 375F 190C while the soup is simmering

Add the cubed bread to a bowl and mix in the olive oil, paprika, and garlic powder until the bread is well covered

Spread the bread cubes out in a single layer on a baking sheet

Flip the bread cubes over halfway through the baking time of 10 to 12 minutes, or until they are crispy and golden brown

Take the soup off the heat when the sweet potatoes are soft and let it cool down a bit

Blend the soup until its smooth, either with an immersion blender or a regular blender

Spoon the soup into bowls, and then add the spiced croutons on top