Go Back
Print

Maple Roasted Carrot Soup

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 180
A warm, flavorful vegan carrot soup with a hint of maple sweetness and aromatic herbs, perfect for cozy days.

Ingredients

Vegetables

  • 900 g carrots (about 5 large carrots)
  • 1.25 litre vegetable stock
  • 2 tbsp maple syrup
  • 1 red onion red onion
  • 4 cloves garlic (finely chopped)
  • 2 tbsp olive oil
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp chilli flakes

Fresh herbs

  • to taste Chopped fresh herbs (rosemary/coriander/parsley)

Vegan cream

Instructions 

  • Preheat oven to 200°C (400°F). Roast carrots with olive oil, salt, and pepper for 40-50 minutes, adding maple syrup in the last 15 minutes.
  • Fry diced onion in a saucepan until softened, then add garlic, spices, and cook for 30 seconds.
  • Add roasted carrots and vegetable stock; simmer until carrots are tender. Blend until smooth or textured as desired.
  • Adjust thickness with water if needed, season with salt and pepper, then reheat gently.
  • Serve topped with vegan cream, fresh herbs, and cracked black pepper. Enjoy with bread.

Notes

For a creamier soup, blend in batches and strain if desired.
Calories: 180kcal
Cost: $15
Course: Soup
Cuisine: Vegetarian
Keyword: Carrots