Sweet Maple Carrot Soup (Printable Version)

Velvety soup with roasted carrots, root veggies, and a touch of maple syrup for a warm, rich flavor.

# What You'll Need:

→ 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 pepper, to taste

→ Garnish (optional)

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

# Directions:

01 - Set the 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 lightly caramelized.
03 - In a large pot, warm remaining 1 tablespoon olive oil over medium heat. Cook onion until softened, about 5 minutes. Add garlic, ground ginger, and cinnamon; sauté for 1 minute until fragrant.
04 - Add the roasted vegetables to the pot. Pour in vegetable broth, bring to a simmer, and cook for 10 minutes to marry flavors.
05 - Remove pot from heat. Stir in maple syrup and coconut milk or heavy cream. Purée the soup using an immersion blender or transfer in batches to a countertop blender until smooth and creamy. Adjust salt and pepper as needed.
06 - Ladle soup into bowls, garnish with fresh parsley, a dollop of yogurt or crème fraîche, and an optional drizzle of maple syrup. Serve immediately.

# Expert Hints:

01 -
  • The maple syrup adds just enough sweetness to balance the earthiness without tipping into dessert territory.
  • Roasting the vegetables first deepens their flavor in a way that boiling never could.
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • The texture is silky and luxurious, especially with a swirl of coconut milk stirred in at the end.
02 -
  • Do not skip roasting the vegetables, boiling them will give you a flat, watery soup that tastes like baby food.
  • Add the coconut milk after you remove the pot from the heat to prevent it from separating or curdling.
  • If your soup is too thick after blending, thin it with a little extra broth or water until it reaches the consistency you want.
03 -
  • Use a high powered blender if you have one, it will give you the smoothest, creamiest texture without any grainy bits.
  • Taste the soup before you add the maple syrup because some batches of carrots are naturally sweeter than others and may need less.
  • If you want a restaurant quality finish, strain the soup through a fine mesh sieve after blending for an ultra silky consistency.
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