Description
A warm and flavorful soup made with roasted carrots and a hint of maple syrup, perfect for chilly days.
Ingredients
Scale
- 2 lbs carrots, peeled and chopped
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 1 onion, chopped
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/2 cup coconut milk
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chopped carrots with olive oil, maple syrup, salt, pepper, and ginger.
- Spread the carrots on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a large pot, sauté the chopped onion until translucent.
- Add the roasted carrots and vegetable broth to the pot, and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth, then stir in the coconut milk.
- Serve warm, garnished with additional maple syrup if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Maple Roasted Carrot Soup, Carrot Soup, Vegan Soup, Healthy Soup