Description
This Maple Roasted Carrot Soup is a comforting, vegan-friendly recipe featuring oven-roasted carrots glazed with maple syrup, blended into a creamy and flavorful soup with warming spices like coriander, turmeric, and chili flakes. Enhanced with vegan cream and fresh herbs, it’s perfect for a cozy meal served with crusty bread.
Ingredients
Roasted Carrots
- 900g / 2 pounds carrots (about 5 large carrots), cut into 1 inch chunks
- 2 tbsp olive oil, divided
- 2 tbsp maple syrup
- Salt, to taste
- Generous cracked black pepper
Sauté Base
- 1 red onion, finely diced
- 4 garlic cloves, finely chopped
- 1 tbsp olive oil or vegan butter
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp chili flakes
- Good sprinkling of cracked black pepper
Soup & Garnish
- 1.25 litre / 5 cups vegetable stock
- Salt, to taste
- Extra water, if needed to thin the soup
- Vegan cream, for topping
- Chopped fresh herbs (rosemary, coriander, or parsley), for garnish
- Cracked black pepper, for garnish
Instructions
- Preheat and roast carrots: Preheat your oven to 200C/400F. Place the cut carrots on a baking tray, drizzle with 1 tbsp olive oil, season with salt and generous cracked black pepper, and roast for about 40-50 minutes until soft and tender. Add 2 tbsp maple syrup in the last 15 minutes and toss to coat.
- Sauté aromatics: While the carrots are roasting, heat 1 tbsp olive oil or vegan butter in a saucepan over medium heat. Add the finely diced red onion and sauté for a few minutes until softened.
- Add garlic and spices: Stir in the chopped garlic and fry for 1 minute, then add ground coriander, turmeric, chili flakes, and a good sprinkling of cracked black pepper. Fry the spices for 30 seconds to release their aromas.
- Add vegetable stock: Pour the vegetable stock into the saucepan and keep it on low heat, allowing the flavors to blend while the carrots finish roasting.
- Blend the soup: Once the carrots are roasted and tender, add them to a blender or transfer the mixture back to the saucepan to use a stick blender. Blend until smooth or to your desired texture. If using a blender, let the stock cool slightly before blending and blend in batches to avoid overflow.
- Adjust consistency and seasoning: If the soup is too thick, add some extra water to reach your preferred consistency. Taste and season with salt and pepper, being cautious with salt since vegetable stock can be salty.
- Reheat and serve: Return the blended soup to the pan and keep it warm over low heat until ready to serve.
- Garnish and enjoy: Serve the soup topped with a dollop of vegan cream, chopped fresh herbs, and some cracked black pepper. Pair it with your favorite bread and vegan butter for a complete meal.
- Storage: Refrigerate leftovers in an airtight container for up to a few days or freeze for longer storage. Allow the soup to cool fully before freezing.
Notes
- For a super smooth soup, use a high-powered blender and blend in batches if needed.
- You can customize the fresh herbs used for garnish based on your preference – rosemary, coriander, or parsley all work beautifully.
- Adjust the chili flakes to your heat preference or omit if sensitive to spice.
- Make sure to cool hot soup a bit before blending to avoid burns or blender overflow.
- This soup pairs well with crusty bread and vegan butter for a fulfilling meal.
- Leftover soup can be stored in the refrigerator for 3–4 days or frozen for up to 3 months.