I'm guilty of tossing the skin after eating the flesh out of a potato, but I'll never do that again now that I found this recipe for sweet potato-carrot soup. Taking a zero-waste approach, the author repurposes those skins by turning them into cheesy "croutons" to sprinkle on top.
Before you can start making this soup, you need to bake the sweet potatoes. If you baked a bunch of sweet potatoes over the weekend as part of your meal prep for the week, you've got a leg up on this recipe!
Once you've got your baked sweet potatoes, you scoop out the flesh for the soup, but don't toss the skins; they're the most magical part of this dish. Cut them into little squares, place them on a baking tray, sprinkle on some cheddar cheese, and bake them in the oven for five minutes.
The result is a crunchy gluten-free "crouton," which provides the perfect textural contrast to the creamy soup. The best part? No part of the potato goes to waste!
→ Get the Recipe: Baked Sweet Potato and Carrot Soup with Cheddar Potato Skin Croutons from Kitchen Sanctuary