Description
Roasted sweet potatoes and carrots deepen in flavor as they mingle with cinnamon and ginger. Blended with maple syrup and vegetable broth, this velvety soup offers a sweet-spiced warmth that comforts with every creamy, aromatic spoonful.
Ingredients
- 2 pounds sweet potatoes peeled and chopped
- 1 pound carrots peeled and chopped
- 1 medium onion chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3 cups vegetable broth
- 1/2 cup pure maple syrup
- 2 cloves garlic minced
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a bowl toss sweet potatoes carrots olive oil salt pepper cinnamon and ginger until evenly coated.
- Spread the vegetables on the baking sheet in a single layer and roast for 25 to 30 minutes until tender and lightly caramelized.
- While the vegetables roast heat a large pot over medium heat add a drizzle of olive oil then sauté onion and garlic until soft and fragrant about 5 minutes.
- Add the roasted vegetables to the pot pour in the vegetable broth and bring to a gentle simmer.
- Stir in the maple syrup then remove the pot from heat and let cool for a few minutes.
- Use an immersion blender to puree the soup until smooth or transfer in batches to a countertop blender and blend until creamy.
- Return the soup to the pot adjust salt and pepper to taste and reheat gently before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to four days
- Adjust the amount of maple syrup for a sweeter or more savory flavor
- For extra creaminess stir in 1/2 cup coconut milk or heavy cream before serving
- Garnish with toasted pumpkin seeds or fresh thyme leaves for added texture and aroma