Sweet Maple Carrot Soup (Printable)

Velvety blend of roasted carrots and root vegetables sweetened with maple syrup for a warming flavor.

# Ingredient List:

→ Vegetables

01 - 1 pound 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 tablespoons pure maple syrup
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground ginger
11 - 1/2 teaspoon ground cinnamon
12 - Salt and 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 Prepare:

01 - Set the oven temperature to 400°F.
02 - Combine carrots, sweet potato, and parsnip with 1 tablespoon olive oil, salt, and black 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 and cook the chopped onion until softened, about 5 minutes. Stir in garlic, ground ginger, and cinnamon; cook for 1 minute until fragrant.
04 - Add the roasted vegetables to the pot and pour in the vegetable broth. Bring to a gentle simmer and cook for 10 minutes to develop flavors.
05 - Remove from heat and stir in maple syrup and coconut milk or cream. Puree the mixture with an immersion blender or in batches using a countertop blender until smooth and creamy.
06 - Taste and adjust seasoning with salt and black pepper as needed.
07 - Ladle the hot soup into bowls and garnish with fresh parsley, a dollop of yogurt or crème fraîche, and an optional drizzle of maple syrup.

# Expert Suggestions:

01 -
  • It tastes like comfort but feels light enough to enjoy without guilt.
  • The roasting step creates caramelized edges that make the whole soup taste like autumn captured in a bowl.
  • You can make it vegan or creamy, gluten-free or pair it with bread—it adapts to what you have.
02 -
  • Do not skip the roasting step—it's what gives this soup its deep, almost caramel-like character that makes people ask for the recipe.
  • Blend it until it's completely smooth; even small chunks will make the texture feel broken instead of velvety.
03 -
  • If your soup tastes flat, add a tiny pinch more maple syrup and a squeeze of fresh lemon juice—both wake up flavors without making it taste different.
  • Make this in batches and freeze it; it reheats beautifully and tastes even better the next day when all the flavors have settled together.
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