Sweet Maple Carrot Soup (Print Version)

Velvety roasted carrots and root vegetables subtly sweetened with pure maple syrup, rich and warming.

# 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 - 1/2 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:

01 - Preheat the oven to 400°F (200°C).
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 remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes. Add garlic, ground ginger, and cinnamon; cook 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 meld the flavors.
05 - Remove pot from heat. Stir in maple syrup and coconut milk or cream. Blend the soup using an immersion blender or in batches in a countertop blender until smooth and creamy.
06 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with parsley, a dollop of yogurt or crème fraîche, and an extra drizzle of maple syrup if desired.

# Expert Tips:

01 -
  • It tastes like fall in a bowl but comes together faster than you'd expect.
  • The maple syrup hits differently when it's swirled into roasted vegetables—nothing cloying, just pure comfort.
  • You can make a huge batch and freeze it, which means you'll actually have soup on the nights you need it most.
02 -
  • Don't skip the roasting step thinking you can just simmer everything together—roasting is what gives this soup its soul and sweetness.
  • If you blend when the soup is too hot, it can splash everywhere; either let it cool for a few minutes or blend in small batches with the lid cracked open.
03 -
  • If your soup ends up thicker than you want, just add more broth a splash at a time until it reaches the consistency you're after—there's no such thing as a failed soup, just a soup that needed more liquid.
  • Maple syrup can settle and hide at the bottom of the pot, so stir well after adding it to make sure every spoonful has that subtle sweetness.
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