Sweet Maple Carrot Soup (Print)

Velvety soup featuring roasted carrots, root vegetables, and a subtle maple sweetness.

# 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 pepper, to taste

→ Garnish (optional)

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

# Directions:

01 - Set oven to 400°F.
02 - Toss carrots, sweet potato, and parsnip with 1 tablespoon olive oil, salt, and pepper. Spread 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. Cook onion for about 5 minutes until softened. Add garlic, ground ginger, and cinnamon and sauté 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 marry flavors.
05 - Remove pot from heat. Stir in maple syrup and coconut milk or cream. Blend the soup with an immersion or countertop blender until smooth and creamy.
06 - Adjust salt and pepper to taste. Serve hot, garnished with parsley, yogurt, and a drizzle of maple syrup if desired.

# Helpful Hints:

01 -
  • It tastes like pure comfort without any pretension or fussy steps.
  • Roasting the vegetables first creates a depth of flavor that makes people ask for your secret ingredient.
  • One pot, one blender, and you've got something that feels restaurant-quality but costs less than takeout.
02 -
  • Never blend hot soup while it's at full boil—steam builds pressure and the lid becomes a weapon; let it cool slightly or use an immersion blender.
  • The caramelization step isn't optional; it's what turns regular root vegetables into something that tastes like autumn in a bowl.
  • If your soup tastes flat even after seasoning, you've probably underroasted your vegetables; the deeper the color, the more flavor you've unlocked.
03 -
  • Make a double batch and freeze half—this soup thaws beautifully and tastes like a small luxury on a day when you didn't plan ahead.
  • If you don't have an immersion blender, let the soup cool slightly and blend in batches, filling your blender only halfway to avoid hot liquid disasters.
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