Save I stumbled on this soup one October afternoon when I had too many carrots from the farmers market and no plan. Roasting them seemed right, and the maple syrup was a last second guess that turned into the best decision. The kitchen smelled like autumn in a pot. My neighbor wandered in, asked what I was making, and ended up staying for two bowls.
I made this for a small dinner party in January when everyone arrived cold and tired. The orange color alone seemed to lift the mood before anyone even tasted it. Someone said it reminded them of their grandmothers kitchen, even though she never made anything like it. I think thats what good soup does.
Ingredients
- Carrots: The star here, roasting them first concentrates their natural sweetness and keeps the soup from tasting flat.
- Sweet potato: Adds body and a silky texture once blended, plus a hint of earthy sweetness that balances the maple.
- Parsnip: Brings a subtle peppery note that keeps things interesting, though you can skip it if you dont have any.
- Onion and garlic: The base that builds flavor, sauté them slow so they soften and sweeten without browning.
- Vegetable broth: Use a good one, it matters more than you think when the ingredient list is this simple.
- Coconut milk or heavy cream: Either works, coconut milk keeps it lighter and vegan, cream makes it richer and more indulgent.
- Maple syrup: Use real maple syrup, not pancake syrup, the difference is immediate.
- Ginger and cinnamon: Just enough to warm the background without tasting like dessert.
Instructions
- Roast the vegetables:
- Toss your chopped carrots, sweet potato, and parsnip with olive oil, salt, and pepper, then spread them on a baking sheet. Roast at 400°F for 25 to 30 minutes until the edges turn golden and caramelized, this is where the magic starts.
- Build the base:
- Heat olive oil in a large pot over medium heat and cook the onion until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon, letting them bloom for a minute until your kitchen smells like a spice cabinet.
- Simmer it all together:
- Add the roasted vegetables to the pot, pour in the broth, and bring everything to a gentle simmer. Let it cook for 10 minutes so the flavors get friendly with each other.
- Blend until smooth:
- Remove the pot from heat, stir in the maple syrup and coconut milk, then blend with an immersion blender until creamy. If using a countertop blender, work in batches and be careful with the hot liquid.
- Taste and adjust:
- Season with salt and pepper to taste, sometimes it needs more than you think. Serve hot with a sprinkle of parsley, a dollop of yogurt, and an extra drizzle of maple if youre feeling generous.
Save I once served this to someone who swore they hated soup. They finished their bowl, then asked if there was more. I didnt say anything, just ladled them another serving and smiled.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days and actually tastes better the next day once the flavors settle. Reheat gently on the stove over low heat, stirring often, and add a splash of broth or coconut milk if it thickens too much. You can also freeze it in airtight containers for up to three months, just thaw overnight in the fridge before warming.
Swaps and Variations
If you dont have parsnip, butternut squash works wonderfully and adds a slightly sweeter note. For a lighter version, skip the coconut milk and use all broth, though youll lose some of that velvety texture. I once added a pinch of smoked paprika instead of cinnamon and it turned into a whole different soup, still delicious but more savory.
Serving Suggestions
This soup shines alongside crusty sourdough or a warm baguette for dipping. A simple green salad with a tangy vinaigrette cuts through the richness nicely, and a crisp white wine like Sauvignon Blanc is perfect if youre in the mood.
- Top with toasted pumpkin seeds for crunch and a nutty contrast.
- Drizzle with a swirl of cream or coconut milk right before serving for a pretty finish.
- Serve in bread bowls if you want to make it feel like an occasion.
Save This soup has become my quiet answer to cold weather and long weeks. I hope it does the same for you.
Recipe FAQs
- → What gives the soup its natural sweetness?
Pure maple syrup adds a gentle, natural sweetness that complements the roasted carrots and root vegetables without overpowering the flavors.
- → Can I substitute any vegetables in this soup?
Yes, you can replace the sweet potato or parsnip with butternut squash or other root vegetables to suit your preference.
- → How can I make this soup vegan-friendly?
Use coconut milk for creaminess and opt for plant-based yogurt or omit the garnish to keep the soup fully vegan.
- → What is the best way to roast the vegetables?
Toss peeled and chopped carrots, sweet potato, and parsnip with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25-30 minutes until caramelized and tender.
- → How do spices enhance the flavor of the soup?
Ground ginger and cinnamon provide warm, aromatic notes that deepen the flavor, balancing the sweetness of the maple syrup and vegetables.