Sweet Maple Carrot Soup (Printable)

Velvety soup with roasted carrots, root veggies, and subtle maple sweetness, perfect for chilly days.

# What you'll 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 - ½ 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

# Method:

01 - Preheat the oven to 400°F.
02 - Toss 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 lightly caramelized.
03 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté onion for about 5 minutes until soft, then add garlic, ground ginger, and cinnamon, cooking 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 allow flavors to meld.
05 - Remove the pot from heat. Stir in maple syrup and coconut milk or cream. Use an immersion blender or transfer in batches to a countertop blender and puree until smooth and creamy.
06 - Adjust seasoning with salt and pepper to taste. Serve hot garnished with parsley, a dollop of yogurt or crème fraîche, and a drizzle of maple syrup if desired.

# Expert Advice:

01 -
  • It turns simple root vegetables into something silky and surprisingly elegant without any fuss.
  • The maple syrup adds just enough sweetness to balance the earthiness without tasting like dessert.
  • Its naturally gluten-free and vegetarian, and you can make it vegan in seconds.
  • Leftovers taste even better the next day after the flavors have had time to settle in together.
02 -
  • Dont crowd the baking sheet when roasting or the vegetables will steam instead of caramelize, and youll lose that deep sweetness.
  • If you use a countertop blender, let the soup cool slightly and blend in batches with the lid vented to avoid a hot soup explosion.
  • Taste before serving because the sweetness of carrots and maple can vary, you might need a pinch more salt to balance it out.
03 -
  • Roast your vegetables a little longer than you think you need to, those dark caramelized edges are where all the flavor lives.
  • Use pure maple syrup and taste as you go, because some carrots are naturally sweeter than others and you dont want it to tip into dessert territory.
  • If the soup feels too thick after blending, dont panic, just stir in a bit more broth until it reaches the consistency you love.
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