Save to Pinterest The first time I made this soup was during a snowstorm when I was craving something warm and comforting. I raided my crisper drawer and found a bag of carrots that had seen better days along with a lonely sweet potato. The maple syrup was a last minute addition I almost skipped but it transformed everything into something restaurant worthy.
I served this to my sister who swears she hates carrot soup and she asked for seconds before even finishing her first bowl. She could not guess what made it so special until I told her about the maple syrup and now she begs me to make it every time she visits.
Ingredients
- Carrots: Roasting them first concentrates their natural sweetness and creates those gorgeous caramelized edges that blend into silky perfection
- Sweet potato and parsnip: These add depth and earthiness that balance the maple sweetness while making the soup feel substantial
- Maple syrup: Pure maple syrup not pancake syrup adds a subtle warmth that highlights the vegetables instead of overpowering them
- Coconut milk: Creates the most luxurious creamy texture without dairy though heavy cream works if you prefer richness
- Ground ginger and cinnamon: Just enough to make the kitchen smell like cozy autumn without turning this into dessert soup
Instructions
- Roast the vegetables:
- Toss carrots sweet potato and parsnip with olive oil salt and pepper then spread them on a baking sheet and roast at 400°F for 25 to 30 minutes until tender and golden brown.
- Build the flavor base:
- Heat olive oil in a large pot over medium heat sauté the onion for 5 minutes until soft then add garlic ginger and cinnamon and cook for just 1 minute until fragrant.
- Simmer the base:
- Add the roasted vegetables to the pot pour in the vegetable broth bring everything to a simmer and let it cook for 10 minutes so the flavors meld together.
- Blend and finish:
- Remove from heat stir in the maple syrup and coconut milk then blend with an immersion blender until completely smooth and creamy.
- Serve:
- Taste and adjust salt and pepper if needed then ladle into bowls and top with parsley a dollop of yogurt and an extra drizzle of maple syrup.
Save to Pinterest This soup saved me during a week when I had zero energy to cook but still wanted something nourishing. I made a giant batch on Sunday and ate it for lunch all week looking forward to that first steaming spoonful every single day.
Make It Your Own
Butternut squash works beautifully in place of sweet potato or parsnip if that is what you have on hand. I have also added a diced apple with the vegetables before roasting for extra tartness that plays nicely with the maple.
Texture Secrets
For an ultra silky finish pass the blended soup through a fine mesh sieve though honestly I rarely bother because the immersion blender does the job well enough. If the soup feels too thin simmer it longer to reduce and intensify the flavors.
Serving Suggestions
A hunk of crusty sourdough for dunking is non negotiable in my house and the slight tang from sourdough balances the sweet soup perfectly. I also love this alongside a simple green salad with bright vinaigrette to cut through the richness.
- Make this vegan by using coconut milk and plant based yogurt for garnish
- Pair with a crisp white wine like Sauvignon Blanc for an easy dinner party starter
- This freezes beautifully so double the batch and save half for later
Save to Pinterest There is something so grounding about a bowl of soup that feels like a hug from the inside out. Hope this recipe finds you on a day when you need exactly that.
Recipe FAQs
- → What vegetables are used for this soup?
The soup features carrots, sweet potato, parsnip, onion, and garlic for a balanced and rich flavor profile.
- → How is the sweetness achieved naturally?
Pure maple syrup adds a delicate sweetness that complements the roasted root vegetables without overpowering.
- → Can I substitute the cream with a dairy-free option?
Yes, unsweetened coconut milk works well, providing a creamy texture suitable for a vegan or dairy-free version.
- → What spices enhance the soup’s flavor?
Ground ginger and cinnamon are gently cooked with onions and garlic to add warmth and a subtle spice note.
- → How should this soup be served?
Serve warm, garnished with fresh parsley and optionally a dollop of yogurt or crème fraîche, plus a drizzle of maple syrup for extra richness.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making this an excellent choice for gluten-sensitive individuals.