Sweet Maple Carrot Soup (Printable Version)

Velvety blend of roasted carrots and root vegetables, gently sweetened with pure maple syrup and spices.

# What You Need:

→ Vegetables

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

→ 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 - 1/2 tsp ground cinnamon
12 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

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

# How To Make:

01 - Set 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 lightly caramelized.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook onion until softened, about 5 minutes. Add 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. Purée soup using an immersion blender or in batches with a countertop blender until smooth and creamy.
06 - Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with parsley, yogurt, and an extra drizzle of maple syrup if desired.

# Expert Tips:

01 -
  • It transforms humble root vegetables into something silky and elegant without any fancy technique.
  • The maple syrup adds a gentle sweetness that balances the earthiness without tasting like dessert.
  • It comes together mostly hands-off while the vegetables roast, filling your kitchen with the best smell.
  • Leftovers taste even better the next day once the spices have settled in.
02 -
  • Don't skip roasting the vegetables, boiling them won't give you the same depth of flavor or sweetness.
  • Add the maple syrup after removing the pot from heat so it doesn't cook off and lose its delicate flavor.
  • If the soup is too thick after blending, thin it out with a bit more broth or coconut milk until it's just right.
03 -
  • Use a high-powered immersion blender or a countertop blender on high speed to get that restaurant-quality silky texture.
  • Taste the soup before adding the maple syrup, some batches of carrots are naturally sweeter and might need less.
  • If you want to make this ahead, roast the vegetables the night before and store them in the fridge, then finish the soup the next day.
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