Sweet Maple Carrot Soup (Printer-friendly)

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

# Required Ingredients:

→ 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

# How-To 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 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 until softened, approximately 5 minutes. Add garlic, ground ginger, and cinnamon; sauté an additional minute until fragrant.
04 - Transfer roasted vegetables to the pot, pour in vegetable broth, and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
05 - Remove pot from heat. Stir in maple syrup and coconut milk or cream. Purée the mixture using an immersion blender or a standard blender in batches until smooth and creamy.
06 - Season with salt and pepper as needed, tasting to balance flavors.
07 - Ladle hot soup into bowls. Garnish with chopped parsley, a dollop of yogurt or crème fraîche, and an optional drizzle of maple syrup.

# Expert Suggestions:

01 -
  • It's naturally creamy without tasting heavy, because roasting the vegetables first brings out their sweetness so you need less added sugar.
  • You can make it with whatever cream you have on hand—dairy, coconut milk, even cashew cream if you're experimenting.
  • The house fills with this smell of caramelized carrots and warm spices that makes people ask what you're cooking before they even sit down.
02 -
  • Don't skip the roasting step—it's what makes this taste like something you'd pay for at a restaurant, not just blended vegetables in broth.
  • Add the cream after blending, not before, because heating cream for too long can make it separate and lose its silkiness.
03 -
  • Don't be afraid of the maple syrup—it seems like a lot until you taste it, and then you'll understand it's what makes this soup itself rather than a carrot approximation.
  • An immersion blender is gentler on hot soup and creates a better texture than a countertop blender, which can sometimes aerate too much and make things foamy.
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