4 TBSP olive oil 1 lb. carrots (4 carrots) cut into 1/2 in. pieces 1 large onion, chopped 2 cloves garlic, finely chopped 1 tsp ground cinnamon 1/4 tsp. cayenne pepper pinch nutmeg 1 lb. sweet potatoes (2 medium), peeled and cut in 3/4 in. pieces 2 TBSP chicken or vegetable bouillon base 2 dried bay leaves 2 slices leftover bread, cut or torn into 1 in. pieces 1 TBSP maple syrup

Heat 2 TBSP oil in large saucepan over medium heat. Add carrots, onion and garlic and cook, stirring occasionally until vegetables are starting to brown at the edges, 8 to 10 minutes. Add spices and cook, stirring, for 1 minute.

Add sweet potatoes, bouillon base, bay leaves and 6 cups water and bring to boil. Reduce heat and simmer until veggies are very tender, 10 to 12 minutes.

Heat remaining 2 TBSP oil in large skillet over medium heat. Add bread and cook, tossing occasionally, until golden brown. Remove from heat, drizzle maple syrup over the top and toss to coat.

Discard bay leaves. Using an immersion blender, puree the soup until smooth. Serve with maple