Velvety soup blending roasted carrots, sweet potato, and maple syrup with warm spices and creamy texture.
# What You'll Need:
→ Vegetables
01 - 1 lb peeled and chopped carrots
02 - 1 medium peeled and diced sweet potato
03 - 1 medium peeled and diced parsnip
04 - 1 medium chopped onion
05 - 2 cloves minced garlic
→ Liquids
06 - 4 cups vegetable broth
07 - 1 cup unsweetened coconut milk or heavy cream
→ Flavorings & Seasonings
08 - 2 tablespoons pure maple syrup
09 - 2 tablespoons olive oil
10 - 1 teaspoon ground ginger
11 - 1/2 teaspoon ground cinnamon
12 - Salt and freshly ground black 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 to prepare for roasting vegetables.
02 - Toss carrots, sweet potato, and parsnip with 1 tablespoon olive oil, salt, and pepper. Arrange 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 the chopped onion until softened, approximately 5 minutes. Add 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 gentle simmer. Cook for 10 minutes to meld flavors.
05 - Remove the pot from heat. Stir in maple syrup and coconut milk or cream. Use an immersion blender or countertop blender to puree the mixture until smooth and creamy.
06 - Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley, a dollop of yogurt or crème fraîche, and a drizzle of maple syrup if desired.
