Maple Roasted Sweet Potato and Carrot Soup
This delightful soup combines roasted sweet potatoes and carrots with a hint of maple syrup, creating a rich, creamy texture perfect for any meal.
Ingredients
Vegetables
- 2 large sweet potatoes, peeled and chopped Ensure to chop into even pieces for uniform cooking.
- 3 large carrots, peeled and chopped Chop evenly to match the sweet potatoes in size.
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth Make sure it's vegetable broth for a vegan option.
- 1/4 cup maple syrup Adds sweetness and depth of flavor.
- 2 tablespoons olive oil For roasting the vegetables.
Seasonings
- Salt and pepper to taste Adjust seasoning at the end.
Garnish (Optional)
- cream or coconut milk For garnish when serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the sweet potatoes and carrots with olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast for 25-30 minutes until tender.
Cooking
- In a large pot, sauté the onion and garlic until soft.
- Add the roasted sweet potatoes and carrots to the pot along with the vegetable broth and maple syrup.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Adjust seasoning with more salt and pepper if needed.
Notes
This soup is best served hot. Garnish with a swirl of cream or coconut milk. Pairs well with warm crusty bread or a light salad. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.