Maple Roasted Sweet Potato Carrot Soup
A creamy, comforting soup featuring the natural sweetness of roasted sweet potatoes and carrots, accented with maple syrup and warm spices.
Ingredients
Main ingredients
- 2 large sweet potatoes, peeled and diced
- 3 large carrots, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 cup coconut milk (optional for creaminess)
- Fresh herbs for garnish (e.g., parsley or chives)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the sweet potatoes and carrots in olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast for 25-30 minutes or until tender and caramelized.
Cooking
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted sweet potatoes and carrots to the pot. Pour in the vegetable broth, maple syrup, cinnamon, and nutmeg.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth. Add coconut milk if you want more creaminess.
Serving
- Serve hot, garnished with fresh herbs.
Notes
Cut the sweet potatoes and carrots into even pieces for uniform cooking. Adjust sweetness with maple syrup as desired. For extra spice, add cayenne or red pepper flakes. To make heartier, consider adding cooked beans or lentils.