Spanish Carrot Soup with Sweet Potato Niblets

Check out a short video of me making the dish here

Spice Profile Spanish Carrot Soup: Basil, black garlic, fennel, garlic, onion, oregano, porcini mushroom, nutritional yeast, red chile flakes, rosemary, saffron

Spice Profile Roasted Sweet Potatoes Niblets: Ancho chiles, black garlic, black lime, ceylon cinnamon, cocoa powder, coriander, Hungarian paprika, kosher salt, maple sugar, smoked paprika

This is so flavorful and so simple to make.

Ingredients:

• 1.5 lbs carrots (peeled and roughly chopped)

• 1 medium onion (chopped)

• 2 tsp Stock+Spice Spanish Carrot Soup Seasoning

• 1 medium sweet potato (peeled and finely cubed)

• Olive oil

• 1 packet Stock+Spice Roasted Sweet Potato Seasoning

• Salt to taste

• Greek yogurt (optional)

• Lime wedges (for garnish)

Instructions:

1. Sauté the onion
   In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until just translucent.

2. Add the spices
   Stir in the Spanish Carrot Soup Seasoning and cook for about 1 minute to release the flavors.

3. Cook the carrots
   Add the chopped carrots and cover with water. Bring to a boil, then reduce to a simmer and cook for about 40 minutes or until the carrots are very tender.

4. Roast the sweet potato niblets
   While the soup is cooking, toss the cubed sweet potato in a bowl with olive oil and the Roasted Sweet Potato Seasoning. Spread onto a parchment-lined baking sheet and roast at 375°F for about 35 minutes, stirring occasionally, until lightly browned and crisp on the edges.

5. Blend the soup
   When the carrots are soft, use an immersion blender to puree the soup until smooth. Add more water if needed, bring back up to temp, and add salt to taste.

6. Assemble and serve
   Ladle the soup into a bowl, top with the roasted sweet potato niblets, and optionally add a dollop of Greek yogurt and a squeeze of lime juice for garnish.

Enjoy!