Sweet Maple Carrot Soup (Printable Version)

Velvety soup with roasted carrots, sweet potato, parsnip, and a hint of maple syrup for warming flavor.

# What You'll 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 tbsp pure maple syrup
09 - 2 tbsp olive oil
10 - 1 tsp ground ginger
11 - 1/2 tsp 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 the oven to 400°F.
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 caramelized.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook onion until softened, about 5 minutes, then add garlic, ground ginger, and cinnamon. Sauté 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 meld flavors.
05 - Remove pot from heat. Stir in maple syrup and coconut milk or cream. Blend thoroughly with an immersion blender or in batches using a countertop blender until smooth and creamy.
06 - Adjust seasoning with salt and pepper as needed. Serve hot, garnished with parsley, yogurt, and a drizzle of maple syrup if desired.

# Expert Advice:

01 -
  • The roasting step makes the vegetables taste almost caramelized and sweet without any added sugar (just a drizzle of pure maple syrup for depth).
  • It's ready in under an hour but tastes like it simmered all day, making weeknight dinners feel effortless.
  • One bowl manages to be both light and deeply satisfying, the kind of soup that becomes your go-to when you need comfort without heaviness.
02 -
  • Don't skip the roasting step—it's what transforms ordinary root vegetables into something with actual depth and sweetness, making the maple syrup feel like a finishing touch rather than the main event.
  • The soup will thicken as it cools, so if you're making it ahead, you might need to add a splash more broth when you reheat it.
  • Blending hot soup can be dangerous; if using a countertop blender, always let it cool for a few minutes and fill it only halfway, then place a towel over the lid to catch any steam.
03 -
  • Make a double batch and freeze portions in individual containers—it reheats beautifully and becomes your secret weapon for stressful evenings.
  • If your soup breaks (the cream separates), simply pour it into a blender with a splash of cold broth, blend until smooth, and gently reheat without boiling.
Return