Save I was standing at my stove on a gray October afternoon when I realized I had bought way too many carrots at the farmers market. They sat on my counter in a pile, their leafy tops wilted, almost accusing me. I didnt want them to go to waste, so I grabbed a sweet potato and a parsnip from the bin and decided to roast everything together. The smell that filled my kitchen that day, earthy and sweet with a hint of spice, turned into this soup.
The first time I made this for friends, I was nervous it might be too sweet or too simple. But when I ladled it into bowls and drizzled a little extra maple on top, everyone went quiet for a moment. One friend looked up and said it tasted like fall in a spoon. That was the moment I knew this recipe was a keeper.
Ingredients
- Carrots: The backbone of the soup, they get sweeter and more caramelized when roasted, so dont skip that step.
- Sweet potato: Adds body and a natural creaminess that makes the soup feel indulgent without heavy cream.
- Parsnip: Brings a subtle peppery sweetness that keeps the flavor interesting and layered.
- Onion and garlic: These build the savory base and give the soup depth beneath all that sweetness.
- Vegetable broth: Use a good quality one because it really does make a difference in the final taste.
- Coconut milk or heavy cream: This is what makes the soup velvety, choose coconut milk for a lighter, vegan-friendly version.
- Maple syrup: Pure maple syrup is key here, the fake stuff just doesnt have the same warm, complex sweetness.
- Olive oil: For roasting and sautéing, it adds richness without overpowering the vegetables.
- Ginger and cinnamon: Just a touch of warmth and spice that makes every spoonful feel cozy.
- Salt and pepper: Always taste and adjust, they bring everything into balance.
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 evenly, not steam, and let them go for 25 to 30 minutes until the edges are golden and caramelized.
- Build the base:
- In a large pot, heat the remaining olive oil over medium heat and cook the onion until its soft and translucent, about 5 minutes. Stir in the garlic, ginger, and cinnamon, and let them bloom for a minute until your kitchen smells amazing.
- Simmer everything together:
- Add the roasted vegetables to the pot along with the vegetable broth. Bring it to a gentle simmer and let it cook for 10 minutes so all the flavors can meld together.
- Blend until smooth:
- Take the pot off the heat and stir in the maple syrup and coconut milk. Use an immersion blender right in the pot, or carefully transfer it in batches to a countertop blender, and blend until the soup is completely smooth and creamy.
- Taste and serve:
- Season with more salt and pepper if needed, then ladle into bowls. Garnish with a sprinkle of parsley, a dollop of yogurt, and an extra drizzle of maple syrup if you want to make it feel special.
Save I remember serving this soup to my mom on a cold Sunday afternoon. She sat at my kitchen table with her hands wrapped around the bowl, and after the first spoonful she smiled and said it reminded her of something her grandmother used to make, even though it wasnt the same recipe at all. That kind of moment is what cooking is really about.
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 water because it thickens as it sits. I actually think it tastes better the second day when the spices have had time to settle in and the flavors deepen.
Substitutions and Variations
If you dont have parsnip, butternut squash works just as well and adds a slightly sweeter, more mellow flavor. You can swap the coconut milk for regular heavy cream if youre not worried about keeping it vegan, or try cashew cream if you want something in between. For a little kick, add a pinch of cayenne or red pepper flakes when you sauté the garlic.
What to Serve It With
This soup is hearty enough to be a meal on its own, but it really shines alongside a thick slice of crusty sourdough or a warm baguette for dipping. A simple arugula salad with lemon vinaigrette cuts through the richness nicely, and if youre feeling fancy, a crisp Sauvignon Blanc or a light Pinot Grigio pairs beautifully with the maple sweetness.
- Serve it in wide, shallow bowls so the garnishes look pretty and inviting.
- Double the batch and freeze half for a quick weeknight dinner later.
- If you have leftovers, thin them out with a little extra broth and turn it into a sauce for roasted chicken or pork.
Save This soup has become my go-to when I need something that feels like a hug in a bowl. I hope it finds a place in your kitchen too.
Recipe Guide
- → What is the best way to roast the vegetables?
Toss peeled and chopped carrots, sweet potato, and parsnip with olive oil, salt, and pepper before roasting at 400°F (200°C) for 25–30 minutes until tender and caramelized.
- → Can I use a dairy-free alternative for creaminess?
Yes, unsweetened coconut milk is an excellent substitute that keeps the soup creamy and vegan-friendly.
- → How does maple syrup affect the flavor?
Pure maple syrup adds a gentle, natural sweetness that complements the earthiness of roasted root vegetables and spices.
- → What spices enhance the soup’s taste?
Ground ginger and cinnamon add warmth and subtle spice, balancing the sweetness and depth of the soup.
- → What can be served alongside this soup?
It pairs beautifully with crusty sourdough bread and a crisp white wine such as Sauvignon Blanc for a complete meal.