Pin it One rainy Tuesday, I found myself with a bag of carrots from the farmers market and no particular plan. The sweetness of fresh maple syrup I'd picked up in Vermont flashed through my mind, and suddenly this soup was born.
I first made this for a friend recovering from surgery, and she texted me two days later asking for the recipe. Her husband had apparently eaten three bowls in one sitting.
Ingredients
- Carrots: Look for fresh carrots with their greens still attached if possible, they're sweeter and more flavorful
- Sweet potato: Adds creaminess and depth that balances the carrot's brightness
- Parsnip: Don't skip this, it brings an earthy sweetness that makes the soup taste properly restaurant-quality
- Onion: Yellow onions work perfectly here, nothing fancy needed
- Garlic: Fresh minced garlic makes all the difference, don't use the pre-minced stuff
- Vegetable broth: Use a good quality broth you'd happily drink on its own
- Coconut milk or heavy cream: Coconut milk keeps it vegan and adds subtle tropical notes, cream makes it richer and more traditional
- Pure maple syrup: Real maple syrup is non-negotiable here, pancake syrup won't give you the same depth
- Olive oil: Extra virgin gives you better flavor for roasting and sautéing
- Ground ginger: Fresh ginger powder adds warmth that complements the maple perfectly
- Ground cinnamon: Just enough to make people ask what's in it without overpowering
- Salt and pepper: Season generously at each stage, bland soup is a tragedy
- Fresh parsley: Adds color and a fresh bite that cuts through the richness
- Yogurt or crème fraîche: A cool, tangy contrast that makes each spoonful feel special
Instructions
- Roast the vegetables:
- Preheat your oven to 400°F and toss the carrots, sweet potato, and parsnip with olive oil, salt, and pepper until everything's coated. Spread them on a baking sheet and let them roast for 25 to 30 minutes until they're tender and starting to caramelize at the edges.
- Build the flavor base:
- While the vegetables roast, heat the remaining olive oil in a large pot over medium heat. Sauté the onion until it's soft and translucent, about 5 minutes, then add the garlic, ginger, and cinnamon and cook for just 1 minute until everything smells amazing.
- Combine and simmer:
- Add those beautiful roasted vegetables to your pot, pour in the vegetable broth, and bring everything to a gentle simmer. Let it cook together for 10 minutes so all the flavors can become friends.
- Blend and finish:
- Remove the pot from heat and stir in the maple syrup and coconut milk (or cream). Use an immersion blender right in the pot, or carefully blend in batches in a regular blender, until everything's silky smooth.
- Season and serve:
- Taste your soup and adjust the salt and pepper until it sings to you. Serve hot with whatever garnishes make you happy, that extra drizzle of maple syrup is worth it.
Pin it This soup has become my go-to gift for new parents and sick friends. Something about that subtle sweetness feels nurturing without being overwhelming, and it's gentle on stomachs while still feeling substantial.
Making It Your Own
Butternut squash can replace the sweet potato or parsnip if that's what you have on hand. I've even made this with all carrots when that's what my CSA box delivered, and it still works beautifully.
The Texture Secret
Don't rush the blending step. Take your time and really work that immersion blender until you can't see any bits or pieces. That luxurious texture is what makes people think you spent hours on this.
Serving Suggestions
A crusty slice of sourdough bread for dipping is practically mandatory. The soup has enough sweetness that it pairs beautifully with a crisp white wine like Sauvignon Blanc if you're feeling fancy.
- Make a double batch and freeze half for later
- The flavors actually get better after a day in the fridge
- This reheats beautifully for lunch all week
Pin it There's something so satisfying about turning simple vegetables into something that feels elegant and comforting. This soup reminds me that good food doesn't have to be complicated, just made with care and shared with people you love.
Recipe Questions & Answers
- → What vegetables are used in this soup?
The soup features roasted carrots, sweet potato, parsnip, and sautéed onions and garlic for depth of flavor.
- → How is the sweetness achieved without refined sugar?
Pure maple syrup adds a natural, subtle sweetness that complements the roasted vegetables.
- → Can I make this soup vegan?
Yes, using coconut milk and plant-based yogurt for garnish keeps it fully vegan.
- → What spices enhance the soup's flavor?
Ground ginger and cinnamon add warmth and depth, balancing the sweetness of the vegetables and maple syrup.
- → What are good garnishes for this dish?
Fresh parsley, a dollop of yogurt or crème fraîche, and an extra drizzle of maple syrup bring freshness and creaminess.