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Maple Roasted Carrot Soup with Vegan Cream and Fresh Herbs Recipe

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4 from 6 reviews

This Maple Roasted Carrot Soup is a comforting, vegan-friendly dish that combines the natural sweetness of oven-roasted carrots with warm spices and a hint of maple syrup. Silky smooth and full of depth, it’s perfect as a light meal or a starter, garnished with creamy vegan cream and fresh herbs.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 900g / 2 pounds carrots (about 5 large carrots)
  • 2 tbsp maple syrup
  • 1 red onion, finely diced
  • 4 garlic cloves, finely chopped
  • 1.25 litre / 5 cups vegetable stock
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp chilli flakes
  • Cracked black pepper, to taste
  • Salt, to taste
  • 2 tbsp olive oil (divided: 1 tbsp for roasting, 1 tbsp for frying)

For Garnish

  • Vegan cream
  • Chopped fresh herbs (rosemary, coriander, or parsley)

Instructions

  1. Preheat Oven: Preheat your oven to 200C (400F) to prepare for roasting the carrots.
  2. Roast Carrots: Cut the carrots into 1-inch chunks and place them on a baking tray. Drizzle with 2 tablespoons of olive oil, season generously with cracked black pepper and salt. Roast for 40-50 minutes until soft. In the last 15 minutes, add 2 tablespoons of maple syrup and toss the carrots to coat evenly, then continue roasting.
  3. Sauté Onion: While the carrots roast, heat 1 tablespoon of olive oil or vegan butter in a saucepan over medium heat. Add the finely diced onion and fry for a few minutes until softened and translucent.
  4. Add Garlic and Spices: Add the finely chopped garlic to the pan and fry for about a minute. Stir in ground coriander, turmeric, chilli flakes, and a good sprinkling of cracked black pepper. Fry for an additional 30 seconds to release the spices’ aromas.
  5. Add Stock: Pour in the vegetable stock and keep the heat low. Let the mixture simmer gently while the carrots finish roasting, allowing the flavors to meld.
  6. Blend the Soup: Once the carrots are tender and roasted, transfer the cooked carrots and the spiced stock mixture to a blender. Blend until smooth for a creamy texture. If preferred, use a stick blender directly in the saucepan to retain some texture. Allow the soup to cool slightly before blending, and blend in batches if necessary to prevent overflow.
  7. Adjust Consistency and Season: If the soup is too thick, add a little water to reach your desired consistency. Taste and season with salt and pepper carefully, considering the saltiness of the stock used.
  8. Reheat and Serve: Return the soup to the saucepan and warm gently over low heat until ready to serve. Ladle into bowls and top with a swirl of vegan cream, fresh herbs, and a sprinkle of cracked black pepper.
  9. Storage: Store leftovers in the refrigerator for up to a few days or freeze well. Make sure the soup is fully cooled before freezing to maintain quality.

Notes

  • The maple syrup adds a subtle sweetness that complements the roasted carrots beautifully; adjust quantity to taste.
  • If you prefer a spicier soup, increase the chilli flakes or add a pinch of cayenne pepper.
  • Use fresh herbs like rosemary, coriander, or parsley for garnish to add freshness and flavor contrast.
  • For a nutty twist, sprinkle toasted pumpkin seeds or walnuts on top when serving.
  • This soup pairs well with crusty bread or vegan buttered toast.
  • Ensure careful seasoning as vegetable stocks vary widely in saltiness.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://recipesvibe.com/maple-roasted-carrot-soup-with-vegan-cream-and-fresh-herbs-recipe/