Sweet Maple Carrot Soup (Print Version)

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

# What You 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 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

# How To Make:

01 - Preheat oven to 400°F.
02 - Toss carrots, sweet potato, and parsnip with 1 tablespoon olive oil, salt, and pepper. Spread 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 roasted vegetables to the pot. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to blend flavors.
05 - Remove from heat. Stir in maple syrup and coconut milk or cream. Blend until smooth and creamy using an immersion blender or countertop blender in batches.
06 - Adjust salt and pepper to taste. Serve hot, garnished with parsley, yogurt, and a drizzle of maple syrup if desired.

# Expert Advice:

01 -
  • It's naturally sweet without being cloying—the maple syrup deepens the roasted veggie flavors instead of masking them.
  • One pot, one blender, and you've got something that tastes like you spent hours on it but took less than an hour.
  • Somehow elegant enough to serve to guests but simple enough to make on a Tuesday night just for yourself.
02 -
  • Don't skip roasting the vegetables—it's the difference between a soup that tastes like boiled carrots and one that tastes like autumn in a bowl.
  • Blend while it's still warm or it won't get as smooth, but let it cool enough that it won't steam you in the face when you hit the blender button.
  • Taste it before you serve it and season generously with salt—underseasoned soup is just sad soup.
03 -
  • If you're making this for someone with a dairy allergy, use coconut milk and plant-based yogurt and it's just as creamy and delicious.
  • The soup will thicken slightly as it sits, so if you're serving it the next day, thin it out with a little extra broth or even a splash of water until it's back to the consistency you want.
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