Spicy carrot and sweet potato soup

Spicy carrot and sweet potato soup

We are well into chilly fall weather here in Cincinnati - the leaves turned red and orange and yellow and the temperatures dropped. I love this season, my yard turns into this pandemonium of color and the trees seem even more majestic. I could take photos all day long, if only I had the time! I also love soups when the weather turns cold. They're such a comforting food, and I know a lot of you feel the same. I always think of Sparoza's Cooking Blend with Spices and Orange Zest as the perfect blend for wintery soup recipes. I have used it in many hearty foods in the past, in our revisited Cincinnati chili recipe, in a quinoa salad with roasted red peppers and black beans and even in lamb chops for a very Greek Easter dinner. Today I decided to use it in a carrot and sweet potato soup and it didn't disappoint. I highly recommend you try this recipe, it's so quick and easy! Or use this blend to spice up any soup, really. Just let us know how you used it, we would love to try your recipe!


1 lb carrots, peeled and cut in cubes

1 large sweet potato, peeled and cut in cubes

1 onion, sliced

2 cloves garlic, sliced

1 1/2  tsp Sparoza Cooking Blend with Spices and Orange Zest

3 tbsp Extra Virgin Olive Oil (try fragrant Tragano Greek Organics or Philippos Hellenic Goods)

4 cups of chicken or vegetable broth


Heat a soup pot on medium-high and add the olive oil and Sparoza cooking blend. Stir for about a minute or two and let the spices release their aroma.

Add the onion, stirring often sauté until translucent. Add the garlic and mix for another minute.

Add the carrots, sweet potatoes and broth and bring to a boil. Once boiling, lower to medium and let simmer for about 20-30 minutes until the carrots and sweet potatoes are soft.

Blend in a blender and add salt if needed.

Serve and add some extra Sparoza spices as a garnish, it will bring even more flavor and aroma to your dish. Enjoy!

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