This Maple-Glazed Carrot Soup is cozy and soul-satisfying! Sweet carrots and rich maple syrup blend with warming spices and creamy coconut milk for a perfect cozy meal.
Heat 1 tablespoon of olive oil in your pot over medium heat. Once shimmering, add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant. Add the minced garlic and stir for an additional 30 seconds, being careful not to let it burn.
Add the chopped carrots to the pot. Sprinkle in the ground ginger and cinnamon, stirring to coat the vegetables evenly.
Pour in 4 cups of vegetable broth, making sure the carrots are fully submerged. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for about 25-30 minutes, or until the carrots are fork-tender.
Once the carrots are soft, stir in 1/4 cup of pure maple syrup.
Use an immersion blender directly in the pot to purée the soup to a silky smooth consistency. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
Return the blended soup to the pot if needed. Stir in 1/2 cup of coconut milk to add creaminess and richness. Taste the soup and season with salt and pepper as desired. Warm it through for another 2-3 minutes, then it’s ready to serve.
Equipment
Large Pot or Dutch Oven
Sharp Knife
Cutting Board
Immersion blender or countertop blender
Wooden Spoon
Notes
Allow the soup to cool completely before freezing; it stores well up to 3 months.
Use fresh grated ginger instead of ground ginger for a brighter flavor.
Roast carrots before adding to the soup for added depth and sweetness.