Carrot Soup with Animal Croutons

My husband doesn't really enjoy soup, especially in the summer. I think soup is delicious anytime of year, but I try to stay away from it in the hot summer months. When school starts, for some reason I feel like it should start to cool down outside. But, here in Georgia, it doesn't really work out that way. It is still in the 90's during the day. It's wierd. For me, summer and school don't go together.

Besides all that- I saw this cute soup in a magazine I have had for years and decided it would be a fun one to try on a night when my husband wasn't home for dinner. Nothing too complicated at all going on here. My kids helped me make the croutons and were nibbling on them before we sat down to eat. They tasted really good in the soup. This was a yummy tasting soup with lots of flavor. My kids and I loved it. My husband didn't realize that he ate the leftovers because I turned them into pasta sauce. Nothing compares to making 2 dinners out of 1!

Carrot Soup with Animal Croutons adapted from Good Things for Kids from the editors of Martha Stewart Living Magazine

1 Tbls unsalted butter
1 medium leek (white and pale green parts), rinsed well and finely chopped
12 medium carrots (about 2 pounds) peeled and cut into 1/4-inch pieces
6 cups homemade or reduced-sodium chicken broth
ground nutmeg
1/2 loaf rustic bread, cut into 1/2-inch slices (about 5)
2 Tbls olive oil
salt and pepper
1/4 cup greek yogurt

1. Melt butter in a large saucepan over medium-low heat. Add leek; cook, stirring occasionally, until translucent, about 5 minutes. Add carrots, broth, and a pinch of nutmeg; bring to a boil over medium high. Reduce heat to medium-low; cover, and simmer until carrots are tender, about 30 minutes. Let cool slightly.

2. Meanwhile, preheat oven to 375 degrees F. Cut out bread using small animal shaped cookie cutters; transfer to a baking sheet. Brush both sides of bread with oil. Bake, turning croutons, halfway through, until golden brown, about 9 minutes.

3. Working in batches, transfer carrot-broth mixture to a blender or food processor; puree until very smooth. Return to saucepan; season soup with salt and pepper. Serve in shallow bowls. Spoon greek yogurt over top; swirl into soup. Top with animal croutons.