Velvety blend of roasted carrots, sweet potato, and maple syrup offers a warm, comforting 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 oven temperature to 400°F.
02 - Combine carrots, sweet potato, and parsnip with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet. 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. Cook onion until soft, about 5 minutes. Stir in 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 allow flavors to meld.
05 - Remove from heat. Stir in maple syrup and coconut milk or cream. Puree with an immersion blender until smooth and creamy.
06 - Adjust seasoning by adding salt and pepper as needed.
07 - Ladle soup into bowls and garnish with fresh parsley, a spoonful of yogurt or crème fraîche, and an extra drizzle of maple syrup if desired.
