Sweet Maple Carrot Soup (Print Version)

Velvety blend of roasted carrots and maple syrup, creamy and warming for chilly weather.

# Components:

→ Vegetables

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

→ 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

# Preparation Steps:

01 - Set oven temperature to 400°F.
02 - Combine carrots, sweet potato, and parsnip with 1 tablespoon olive oil, salt, and pepper; spread evenly on a baking sheet. 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, then add garlic, ground ginger, and cinnamon; sauté for 1 minute until fragrant.
04 - Add roasted vegetables to the pot. Pour in vegetable broth and bring to a simmer. Maintain heat for 10 minutes to meld flavors.
05 - Remove from heat. Stir in maple syrup and coconut milk or cream. Using an immersion blender or conventional blender in batches, blend until smooth and creamy.
06 - Adjust seasoning with salt and pepper as necessary. Serve hot, garnished with parsley, a dollop of yogurt, and an optional drizzle of maple syrup.

# Expert Advice:

01 -
  • It turns humble vegetables into something that tastes like cozy sweater weather in a bowl.
  • The maple syrup adds just enough sweetness to balance the earthiness without making it dessert.
  • You can make it with whatever root vegetables are lurking in your fridge and it still works.
  • Its naturally thick and creamy without needing flour or too much dairy.
02 -
  • Roasting the vegetables is not optional, it concentrates their sweetness and adds a smoky caramelized flavor you cannot get from boiling.
  • If you blend hot soup in a regular blender, leave the lid slightly cracked and cover with a towel or it will explode all over your ceiling.
  • Dont add the coconut milk while the soup is still boiling or it can separate and look curdled.
03 -
  • Use a high powered blender if you have one, it makes the soup impossibly smooth and almost mousse like in texture.
  • Taste the soup before adding the maple syrup, some carrots are sweeter than others and you might need less.
  • If the soup tastes flat, add a squeeze of fresh lemon juice at the end to brighten everything up.
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