Save to Pinterest I stumbled onto this soup on a grey October afternoon when I had a fridge drawer full of carrots that needed using. I threw in a sweet potato and a lonely parsnip, roasted everything until the edges turned golden, and the whole kitchen smelled like autumn itself. When I blended it all together with a glug of coconut milk and maple syrup, I tasted it and actually laughed out loud. It was exactly what I needed without knowing I needed it.
The first time I served this to friends, one of them sat quietly with her bowl, then asked for the recipe before she even finished eating. She said it reminded her of something her grandmother used to make, which it probably didnt, but I understood what she meant. Some dishes just feel like they belong to your past even when theyre brand new.
Ingredients
- Carrots: The star here, and roasting them brings out a natural sweetness that boiling never could.
- Sweet potato: Adds body and a creamy texture without needing loads of cream.
- Parsnip: This is the secret ingredient most people dont expect, it gives the soup an earthy depth that balances the sweetness.
- Onion and garlic: The foundational aromatics, dont skip the step of softening the onion properly or the soup will taste sharp.
- Vegetable broth: Use a good quality one, it makes a difference when the ingredient list is this simple.
- Coconut milk or heavy cream: Either works beautifully, coconut milk keeps it lighter and slightly tropical, cream makes it richer.
- Maple syrup: Pure only, the fake stuff tastes wrong here, you want that real caramel woodsy note.
- Olive oil: For roasting and sauteing, nothing fancy needed.
- Ground ginger and cinnamon: Just enough to add warmth without turning this into dessert.
- Salt and pepper: Taste as you go, every broth is different.
Instructions
- Roast the vegetables:
- Preheat your oven to 400°F and toss the carrots, sweet potato, and parsnip with olive oil, salt, and pepper. Spread them out on a baking sheet so they roast instead of steam, and let them go for 25 to 30 minutes until the edges are caramelized and everything smells sweet and toasty.
- Build the base:
- In a large pot, heat the remaining olive oil and saute the onion until it turns soft and translucent, about 5 minutes. Add the garlic, ginger, and cinnamon, stirring for just a minute until the kitchen smells like a spice market.
- Simmer everything together:
- Add the roasted vegetables to the pot, pour in the vegetable broth, and bring it all to a gentle simmer. Let it cook for 10 minutes so the flavors can get to know each other.
- Blend until silky:
- Remove the pot from the heat, stir in the maple syrup and coconut milk, then blend everything with an immersion blender until its completely smooth. If youre using a countertop blender, work in batches and be careful with the hot liquid.
- Taste and adjust:
- This is the moment to add more salt, pepper, or even a tiny bit more maple if you want. Trust your tongue, not just the recipe.
- Serve warm:
- Ladle into bowls and garnish with parsley, a dollop of yogurt, or an extra drizzle of maple syrup if youre feeling indulgent.
Save to Pinterest I made this soup the week my friend had her first baby, and I brought it over in a big thermos with some crusty bread. She texted me later that night saying she cried a little because it was the first hot meal shed eaten with both hands free in days. Thats when I realized this recipe wasnt just about carrots and maple syrup, it was about showing up for people when they need something warm and easy and kind.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days in an airtight container. When you reheat it on the stove, add a splash of broth or coconut milk to bring back the silky texture, and stir it gently over medium heat until its hot all the way through. You can also freeze it for up to three months, just let it cool completely first and leave some room in the container for expansion.
Variations Worth Trying
If you cant find parsnips, butternut squash works just as well and adds a slightly sweeter note. I once made this with roasted beets instead of sweet potato and it turned the most gorgeous magenta color, plus the earthiness of the beets played beautifully with the maple. You can also swap the ginger and cinnamon for curry powder if you want to take it in a completely different direction, just start with half a teaspoon and build from there.
Serving Suggestions
This soup begs for a thick slice of sourdough or a warm baguette on the side, something with a good crust to dunk into the bowl. A crisp white wine like Sauvignon Blanc cuts through the richness nicely if youre serving it for dinner guests. For a heartier meal, top it with roasted chickpeas or toasted pumpkin seeds for a little crunch and protein.
- Serve it in shallow bowls so you can see the gorgeous orange color.
- A small handful of fresh thyme or sage makes a lovely garnish if you have herbs on hand.
- Leftovers are perfect for lunch the next day, just pack it in a thermos and youre set.
Save to Pinterest This soup has become my go to whenever I need to feed someone I care about, or when I just need to remember that simple ingredients and a little time can turn into something that feels like magic. I hope it does the same for you.
Recipe FAQs
- → Can I make this soup vegan?
Yes, substitute coconut milk and use plant-based yogurt for garnish to keep it fully vegan.
- → What vegetables are roasted for this soup?
Carrots, sweet potato, and parsnip are roasted to deepen their natural sweetness and flavors.
- → How does maple syrup influence the flavor?
Maple syrup adds a subtle, natural sweetness that balances the earthy vegetables and warming spices.
- → Can I substitute the sweet potato or parsnip?
Yes, butternut squash can be used instead for a similar texture and sweetness.
- → What are good serving suggestions?
Serve hot, garnished with fresh parsley and yogurt or crème fraîche, alongside crusty bread or a crisp white wine.