Save It A velvety, aromatic soup featuring sweet maple syrup and zesty ginger, balanced with fresh carrots for a comforting and vibrant dish perfect for any season.
This recipe quickly became my favorite when I needed a warm and healthy meal that was easy to prepare and delicious all year round.
Ingredients
- Vegetables: 1 tbsp olive oil, 1 medium onion, diced, 2 garlic cloves, minced, 1 tbsp fresh ginger, grated, 1 kg (about 2 lbs) carrots, peeled and sliced
- Liquids: 4 cups (1 liter) vegetable broth, low sodium, 1/4 cup pure maple syrup, 1 tbsp lemon juice
- Seasonings: 1/2 tsp ground cumin, 1/4 tsp ground black pepper, 1/2 tsp salt (or to taste)
- Optional Garnish: 2 tbsp pumpkin seeds (pepitas), toasted, 2 tbsp fresh cilantro or parsley, chopped, 2 tbsp coconut cream or yogurt (for swirling)
Instructions
- Step 1:
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 4 minutes, until soft and translucent.
- Step 2:
- Stir in the garlic and grated ginger, and cook for an additional 1 minute until fragrant.
- Step 3:
- Add the sliced carrots, cumin, black pepper, and salt. Cook, stirring occasionally, for 5 minutes.
- Step 4:
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until carrots are tender.
- Step 5:
- Add the maple syrup and lemon juice.
- Step 6:
- Remove from heat. Use an immersion blender to puree the soup until smooth (or carefully blend in batches using a countertop blender).
- Step 7:
- Taste and adjust seasoning if needed.
- Step 8:
- Serve hot, garnished with pumpkin seeds, herbs, and a swirl of coconut cream or yogurt if desired.
Save It My family loves gathering around this soup on chilly evenings and sharing stories as the warm aroma fills the kitchen.
Required Tools
Large pot, chefs knife, cutting board, immersion blender or countertop blender, ladle
Allergen Information
Contains none of the major allergens. If using yogurt for garnish, contains dairy. Always check broth and yogurt labels for gluten or other allergens if sensitive.
Nutritional Information
Calories: 170, Total Fat: 4 g, Carbohydrates: 35 g, Protein: 3 g per serving
Save It This soup is a wonderful balance of sweet and spice that comforts and nourishes in every spoonful.
Common Questions About Recipes
- → What gives the soup its sweetness?
The natural sweetness comes primarily from pure maple syrup combined with tender carrots.
- → How can I make the soup creamier?
Adding half a cup of coconut milk before blending will give the soup a richer, creamier texture.
- → Can I substitute the carrots with other vegetables?
Yes, parsnips can replace half of the carrots for a slightly different, nuanced flavor.
- → What spices enhance the flavor of this dish?
Ground cumin, black pepper, and fresh grated ginger add warmth and depth to the flavors.
- → How should the soup be garnished?
Top with toasted pumpkin seeds, fresh cilantro or parsley, and a swirl of coconut cream or yogurt for added texture and freshness.
- → Is the soup suitable for special diets?
Yes, it is vegetarian, gluten-free, and dairy-free when using coconut cream for garnish.