Sweet Maple Carrot Soup (Print)

A creamy blend of roasted carrots and root vegetables subtly sweetened with maple syrup.

# Components:

→ 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 tablespoons pure maple syrup
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground ginger
11 - 1/2 teaspoon 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

# Directions:

01 - Set oven temperature to 400°F.
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 remaining 1 tablespoon olive oil in a large pot over medium heat. Cook onion until softened, about 5 minutes. Stir in garlic, ground ginger, and cinnamon; cook for an additional minute until fragrant.
04 - Add roasted vegetables to the pot. Pour in vegetable broth and bring to a simmer. Let cook for 10 minutes to meld flavors.
05 - Remove pot from heat. Stir in maple syrup and coconut milk or cream. Purée mixture until smooth and creamy using an immersion blender or countertop blender.
06 - Adjust seasoning with salt and pepper as needed. Serve hot, garnished with parsley, yogurt, and an optional drizzle of maple syrup.

# Chef Secrets:

01 -
  • It tastes like a hug in a bowl, sweet but not sugary, earthy but never dull.
  • You can make it ahead and it actually gets better after a day in the fridge.
  • It's fancy enough for guests but simple enough that you won't stress over it.
  • The roasting step adds a caramelized depth you just can't get from boiling vegetables.
02 -
  • Don't skip the roasting step, boiled carrots will give you a flat, one-note soup that tastes like baby food.
  • If your soup is too thick after blending, thin it with a splash of broth or water until it's just right.
  • Taste before serving, the sweetness of carrots varies wildly depending on the season, so you might need more salt or less maple.
03 -
  • A tiny pinch of cayenne or smoked paprika in the sauté step adds a subtle warmth that makes people wonder what your secret is.
  • If you want a thinner, more elegant soup, use the full amount of broth and go easy on the coconut milk.
  • For extra richness, finish each bowl with a drizzle of good olive oil or a swirl of crème fraîche right before serving.
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