Sweet Maple Carrot Soup (Printable)

Velvety carrot and root vegetable blend subtly sweetened with pure maple syrup for a rich taste.

# 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 - Heat 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 lightly caramelized.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook onion until soft, about 5 minutes. Add garlic, ground ginger, and cinnamon; sauté for 1 minute until fragrant.
04 - Add the roasted vegetables to the pot. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to develop flavors.
05 - Remove pot from heat. Stir in maple syrup and coconut milk or cream. Purée soup until smooth using an immersion blender or countertop blender in batches.
06 - Adjust seasoning with salt and pepper to taste. Serve hot, garnished with parsley, a spoonful of yogurt or crème fraîche, and a drizzle of maple syrup if desired.

# Expert Advice:

01 -
  • It turns humble root vegetables into something that tastes fancy enough for company but easy enough for a weeknight.
  • The maple syrup adds a gentle sweetness that feels cozy, not cloying, and makes every spoonful feel like a hug.
  • You can make it ahead and it actually tastes better the next day once the flavors settle in.
02 -
  • Dont skip roasting the vegetables, boiling them will give you a flat, one note soup instead of this deep caramelized sweetness.
  • If your soup is too thick after blending, thin it with a little extra broth or coconut milk until it reaches the consistency you like.
  • Always add the maple syrup after you take the pot off the heat so the delicate flavor doesnt cook off.
03 -
  • Let the roasted vegetables cool for a few minutes before blending, it makes the whole process safer and the soup wont splatter as much.
  • If you want an even silkier texture, strain the soup through a fine mesh sieve after blending, though I rarely bother because I like a little body to it.
  • Taste the soup before you serve it, sometimes a tiny squeeze of lemon juice at the end brightens everything up in a way you didnt know you needed.
Return