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Delicious Maple-Glazed Carrot Soup food shot

Maple-Glazed Carrot Soup

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Comfort Food, Dairy-Free, Easy, Gluten-Free, Quick, Vegan
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil for sautéing the aromatics
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups carrots chopped
  • 4 cups vegetable broth
  • 1/4 cup pure maple syrup
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • salt and pepper to taste
  • 1/2 cup coconut milk

Instructions

  • 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.