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As the chill of autumn settles in and winter approaches, there’s nothing more comforting than a warm bowl of soup. One dish that embodies both heartiness and flavor is Maple Roasted Carrot Soup. This delightful recipe combines the natural sweetness of roasted carrots with the rich, complex notes of pure maple syrup, creating a velvety soup that’s perfect for cozy nights in. Whether you’re looking for a healthy weeknight dinner or a stunning starter for a festive gathering, this soup is sure to impress.

Maple Roasted Carrot Soup

Warm up this autumn with Maple Roasted Carrot Soup, a delicious and nourishing dish perfect for chilly nights. This recipe highlights the natural sweetness of roasted carrots complemented by rich maple syrup and creamy coconut milk, creating a velvety texture and warm flavors. Packed with nutrients and easy to prepare, this hearty soup is not only good for you but also a delightful addition to any meal, making it ideal for festive gatherings or cozy dinners at home. Enjoy this comforting bowl of goodness!
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Ingredients
  

2 pounds of carrots, peeled and chopped into 1-inch pieces

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup pure maple syrup

1 medium onion, diced

4 cloves garlic, minced

4 cups vegetable broth (preferably low-sodium)

1 teaspoon ground ginger

1/2 teaspoon ground cumin

1 cup coconut milk (for added creaminess)

Fresh thyme leaves, for garnish

Optional: Crusty bread, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Roast the Carrots: In a large mixing bowl, combine the chopped carrots with olive oil, salt, black pepper, and maple syrup. Toss until the carrots are thoroughly coated. Spread the carrots out in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and have caramelized edges. Remember to give them a gentle stir halfway through cooking to ensure even roasting.

      Sauté the Aromatics: While the carrots are roasting, heat a large pot over medium heat. Add a tablespoon of olive oil if desired. Once hot, add the diced onion and sauté for about 5-7 minutes, or until the onion becomes translucent and soft. Then, stir in the minced garlic, ground ginger, and ground cumin. Continue to cook for an additional 2 minutes or until the mixture is fragrant.

        Combine and Simmer: Once the carrots are roasted and caramelized, carefully add them to the pot with the sautéed onion mixture. Pour in the vegetable broth and bring the mixture to a brisk boil. After boiling, reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld beautifully.

          Blend the Soup: After simmering, remove the pot from the heat and allow it to cool slightly. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the mixture in batches to a standard blender and blend until you achieve a velvety consistency.

            Incorporate Coconut Milk: Return the blended soup to the pot if necessary, then stir in the coconut milk for a rich and creamy texture. Taste and adjust the seasoning with additional salt and pepper if needed. If the soup has cooled, reheat gently over low heat until warmed through.

              Serve and Garnish: Ladle the creamy soup into bowls, garnishing each serving with fresh thyme leaves. For a delightful accompaniment, serve with crusty bread on the side, perfect for dipping into the soup.

                Prep Time, Total Time, Servings: 15 mins | 50 mins | Serves 6