Sweet Maple Carrot Soup (Print Version)

Velvety blend of roasted carrots, root vegetables, and maple syrup with warming spices and creamy finish.

# What You Need:

→ Vegetables

01 - 1 lb peeled and chopped carrots
02 - 1 medium peeled and diced sweet potato
03 - 1 medium peeled and diced parsnip
04 - 1 medium chopped onion
05 - 2 cloves minced garlic

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup unsweetened coconut milk or heavy cream

→ Flavorings & Seasonings

08 - 2 tbsp pure maple syrup
09 - 2 tbsp olive oil
10 - 1 tsp ground ginger
11 - ½ tsp ground cinnamon
12 - Salt and pepper to taste

→ Garnish (optional)

13 - Chopped fresh parsley
14 - Dollop of yogurt or crème fraîche
15 - Extra maple syrup drizzle

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Toss carrots, sweet potato, and parsnip with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes until tender and caramelized.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté chopped onion until soft, about 5 minutes. Add minced garlic, ground ginger, and cinnamon, cooking for 1 minute until fragrant.
04 - Add roasted vegetables to the pot, pour in vegetable broth, and bring to a simmer. Cook for 10 minutes to meld flavors.
05 - Remove from heat. Stir in maple syrup and coconut milk or cream. Puree soup with an immersion blender until smooth and creamy.
06 - Taste and season with additional salt and pepper as needed.
07 - Serve hot, garnished with fresh parsley, a dollop of yogurt or crème fraîche, and a drizzle of maple syrup if desired.

# Expert Advice:

01 -
  • It tastes like autumn in a bowl, but works any time you need comfort without complication.
  • The roasting step does all the heavy lifting, turning simple vegetables into something naturally sweet and caramelized.
  • You can make it vegan or dairy-free without sacrificing a single ounce of that creamy richness.
02 -
  • Don't skip the roasting step or you'll end up with a muddy-tasting soup instead of one that sings; the caramelization is where all the flavor magic actually happens.
  • Blend the soup completely smooth unless you like texture, but if you do like some texture, blend it only halfway and you'll have something more interesting than either extreme.
03 -
  • Make a double batch and freeze half; this soup freezes beautifully for up to three months and tastes just as good thawed and reheated.
  • The soup tastes even better the next day after the flavors have had time to settle, so don't be surprised if it's even more delicious for lunch than it was at dinner.
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