Maple Roasted Vegetable Soup Recipe

If you’re craving a cozy and vibrant bowl of comfort food, look no further than this incredible Maple Roasted Vegetable Soup. This recipe is a treasure trove of flavors, bringing together sweet caramelized carrots, warm spices like curry and cinnamon, and a delightful hint of maple syrup that ties everything together beautifully. It’s the perfect way to celebrate seasonal vegetables while enjoying a velvety, nourishing soup that’s as satisfying as it is flavorful. Whether you’re a soup lover or just dipping your toes into plant-based meals, this Maple Roasted Vegetable Soup will quickly become your go-to bowl of goodness.

Ingredients You’ll Need

The beauty of this soup is in its simplicity and the way each ingredient plays a crucial role in creating layers of flavor, texture, and color. From the sweetness of the carrots to the warm spices and the tangy pickled onions, every element complements the others perfectly.

• Sweet Onion: Adds a natural sweetness and depth when sautéed.
• Garlic: Brings aromatic pungency that wakes up the palate.
• Carrots: The star veggie, offering sweetness and a brilliant orange hue.
• Olive Oil: Helps to soften the veggies and adds richness.
• Butter: Adds creaminess and a subtle, savory note (can be skipped for a vegan option).
• Curry Powder: Introduces warmth and complex spice layers.
• Garam Masala: Compliments the curry with aromatic finger-licking notes.
• Ground Cumin: Earthy and nutty, it grounds the soup’s flavor.
• Vegetable Broth: The flavorful liquid base that infuses everything with savory depth.
• Herb Bundle: Thyme, rosemary, and bay leaf add fresh herbal tones during the simmering process.
• Heavy Cream or Yogurt: Optional but makes the soup decadently creamy.
• Chickpeas: A hearty, protein-rich addition; roasted for crisp texture and extra flavor.
• Oil for Roasting Chickpeas: Use a neutral oil to help spices stick and roast evenly.
• Cinnamon: Adds an unexpected, cozy warmth to the roasted chickpeas.
• Maple Syrup: The secret ingredient that sweetly enhances both the soup and chickpeas.
• Red Onion: Thinly sliced for quick pickling, providing sharpness and crunch.
• White Wine Vinegar: Balances the pickled onions with acidity.
• Salt for Pickling: Intensifies flavors and helps soften the onions.
• Water for Pickling: Dilutes the vinegar to keep the pickled onions crisp but tangy.
• Toasted Pepitas: Crunchy pumpkin seeds that add texture and nutty flavor.
• Fresh Herbs: Chopped cilantro, parsley, or chives to brighten every spoonful.
• Plain Yogurt: Optional for topping, adds cool creaminess.

How to Make Maple Roasted Vegetable Soup

Step 1: Sauté Sweet Onion and Carrots

Start off by heating olive oil and butter in a large pot over medium heat. Toss in the diced sweet onions and carrots with a little pinch of salt. Sauté these until soft and fragrant, about five minutes. This step builds the foundational sweetness and richness that will carry through the entire soup.

Step 2: Add Garlic and Warm Spices

Next, stir in the crushed garlic along with the curry powder, garam masala, and ground cumin. Let the spices toast gently with the vegetables for about two minutes. You’ll immediately notice the kitchen filling with irresistible aromas that promise a delicious dish ahead.

Step 3: Pour in Broth and Simmer with Herbs

Gradually add the vegetable broth, then toss in the herb bundle made from thyme, rosemary, and a bay leaf. Bring everything up to a boil, then reduce the heat to let it simmer uncovered for a full 30 minutes. This slow simmer melts all the flavors together, softening the carrots further and infusing the broth with herbal goodness.

Step 4: Roast the Maple-Spiced Chickpeas

While the soup simmers, preheat your oven to 400°F (200°C). In a bowl, toss drained chickpeas with oil, cinnamon, and maple syrup until evenly coated. Spread them out on a baking sheet and roast for 20 to 25 minutes, shaking the tray halfway through for even crisping. These chickpeas deliver a crunchy, sweet-spiced surprise in every bite.

Step 5: Quick Pickle the Red Onions

Combine thinly sliced red onions with white wine vinegar, water, and salt in a small bowl. Let them sit for at least ten minutes. This quick pickle cuts through the creamy soup with bright acidity and adds a vibrant color contrast in the bowl.

Step 6: Blend and Finish the Soup

After the simmer, remove the herb bundle and stir in the heavy cream or yogurt if using. Then, blend everything until smooth and silky creamy. This final touch makes the Maple Roasted Vegetable Soup luxuriously comforting and perfectly cohesive.

How to Serve Maple Roasted Vegetable Soup

Garnishes

The magic of this soup is amplified by the garnishes. Spoon generous amounts of crunchy maple roasted chickpeas on top, add quick pickled onions for tang and bite, sprinkle toasted pepitas for a nutty crunch, and finish with freshly chopped herbs to brighten the entire dish. A dollop of plain yogurt adds a cooling creaminess that contrasts beautifully with the warm spices.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or soft garlic naan for dipping. A simple green salad with lemon vinaigrette provides a fresh balance, or you could serve alongside a warm grain bowl featuring quinoa or brown rice for an even heartier meal.

Creative Ways to Present

For a touch of elegance, serve the soup in small ramekins or mini mason jars during a dinner party. Layer garnishes artfully and add a drizzle of maple syrup on top just before serving for a sweet glaze shine. You could also turn it into a vibrant fall centerpiece by placing the bowls on an autumnal-themed table setting with scattered pepitas and fresh herb sprigs.

Make Ahead and Storage

Storing Leftovers

Your Maple Roasted Vegetable Soup keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to preserve freshness and make sure to keep the garnishes separate until you’re ready to serve to maintain their texture and color.

Freezing

This soup freezes exceptionally well. Pour cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to three months. When you thaw it later, the flavor will still be robust, but you may want to freshen it up with extra garnishes and a splash of dairy or yogurt.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally until the soup is warmed through—avoid boiling again to keep the creamy texture smooth. Alternatively, microwave in short bursts, stirring between intervals. Add fresh herbs or your favorite toppings right before serving.

FAQs

Can I make this Maple Roasted Vegetable Soup vegan?

Absolutely! Simply skip the butter or use a plant-based alternative, and swap the heavy cream for coconut milk, cashew cream, or use of non-dairy yogurt. The roasted chickpeas and spices ensure plenty of flavor regardless.

What other vegetables can I use instead of carrots?

While carrots give a lovely natural sweetness and vibrant color, sweet potatoes, butternut squash, or pumpkin can be great substitutes that also pair beautifully with the maple and spices.

Is the maple syrup used only for roasting chickpeas?

Maple syrup is incorporated both in roasting the chickpeas and as a finishing flavor note in the soup itself, giving it that signature sweet warmth that elevates this soup above the ordinary.

Can I prepare the soup without an oven for the chickpeas?

If you don’t have access to an oven, you can sauté the chickpeas in a skillet with oil, cinnamon, and maple syrup until crispy. While the texture might differ slightly, the flavor will remain delicious.

How spicy is this soup?

The spices add warmth and aromatic depth rather than heat. If you prefer a mild dish, you can reduce the amount of curry powder and garam masala. For those who love heat, a pinch of cayenne or chili flakes can be added easily.

Final Thoughts

There’s just something so comforting about a bowl of the Maple Roasted Vegetable Soup that invites you to slow down and savor each bite. With its rich layers of sweetness from the carrots and maple, the cozy spices, and those irresistible roasted chickpeas, this soup feels like a warm hug on a chilly day. I’m so excited for you to try this recipe and make it your own—it’s truly a dish that brings joy with every spoonful.

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