Sweet Maple Carrot Soup (Printable)

A comforting blend of roasted carrots, root veggies, and maple syrup with warm spices and creamy texture.

# What Goes In:

→ Vegetables

01 - 1 pound 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 tablespoons pure maple syrup
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground ginger
11 - ½ teaspoon ground cinnamon
12 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

13 - Chopped fresh parsley
14 - Dollop of yogurt or crème fraîche
15 - Extra drizzle of maple syrup

# How to Make It:

01 - Set the oven temperature to 400°F (200°C).
02 - Toss carrots, sweet potato, and parsnip with 1 tablespoon olive oil, salt, and pepper. Arrange 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. Cook the chopped onion until softened, approximately 5 minutes. Add minced garlic, ground ginger, and cinnamon; sauté for 1 minute until fragrant.
04 - Transfer the roasted vegetables to the pot. Pour in vegetable broth and bring to a gentle simmer. Maintain simmer for 10 minutes to meld flavors.
05 - Remove the pot from heat. Stir in maple syrup and coconut milk or heavy cream. Using an immersion blender or countertop blender, puree until smooth and creamy.
06 - Taste and season with salt and pepper as needed.
07 - Ladle soup into bowls and garnish with fresh parsley, a dollop of yogurt or crème fraîche, and an optional drizzle of maple syrup.

# Expert Advice:

01 -
  • It turns humble root vegetables into something that tastes like a warm hug on the coldest afternoon.
  • The roasting step builds a depth of flavor you just cant get from boiling, and it makes your kitchen smell incredible.
  • Its naturally sweet without feeling dessert like, and the maple syrup feels like a secret ingredient that surprises everyone.
02 -
  • Dont crowd the vegetables on the baking sheet or they will steam instead of caramelize, and you will lose all that roasted sweetness.
  • If you add the coconut milk while the soup is still boiling, it can break and look curdled, so always remove from heat first.
  • Taste before you add the maple syrup because some carrots are sweeter than others, and you might need less than you think.
03 -
  • Roast an extra batch of vegetables and keep them in the fridge so you can make this soup on a whim during the week.
  • If the soup tastes flat, add a tiny splash of apple cider vinegar or lemon juice to wake up the flavors without making it taste sour.
  • Use full fat coconut milk for the creamiest texture, the lite version just doesnt give you that same silky richness.
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