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Maple Roasted Vegetable Soup Recipe

Maple Roasted Vegetable Soup Recipe
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★★★★★

4.8 from 11 reviews

This Maple Roasted Vegetable Soup is a comforting and flavorful dish combining the sweetness of roasted carrots and maple syrup with warm spices like curry powder and garam masala. Enhanced with creamy texture from heavy cream or yogurt, crunchy maple-roasted chickpeas, tangy quick-pickled red onions, and toasted pepitas, this soup brings a unique blend of textures and tastes perfect for cozy meals.

Ingredients

Scale

Soup Base

  • 1 large Sweet Onion, diced
  • 3 cloves Garlic, peeled and lightly crushed
  • 2 lbs Carrots, stemmed and diced (about 3 cups)
  • 2 Tbsp Olive oil
  • 2 Tbsp Butter (can be omitted or substituted with oil)
  • 1 Tbsp Curry Powder
  • ½ tsp Garam Masala
  • ½ tsp Ground Cumin
  • 6 cups Vegetable Broth or water (broth preferred for flavor)
  • 1 bundle Herb Bundle (thyme, rosemary, bay leaf)
  • ½ cup Heavy Cream or Yogurt (optional)

Roasted Chickpeas

  • 1 15-ounce can Chickpeas, drained and rinsed
  • 2 Tbsp Oil for roasting chickpeas (peanut or neutral oil)
  • 1 tsp Cinnamon
  • 1 Tbsp Maple Syrup

Quick Pickled Onions

  • 1 small Red Onion, thinly sliced
  • ½ cup White Wine Vinegar
  • ½ tsp Salt
  • 1 cup Water

Garnishes

  • 2 Tbsp Toasted Pepitas / Pumpkin Seeds
  • 2 Tbsp Fresh Herbs (chopped cilantro, parsley, or chives)
  • ¼ cup Plain Yogurt (optional topping)

Instructions

  1. Prepare the soup base: In a large pot, heat olive oil and butter over medium heat. Add the diced sweet onion and carrots along with a pinch of salt. Sauté for about 5 minutes until the vegetables are softened and fragrant.
  2. Add spices and garlic: Stir in the crushed garlic, ground cumin, curry powder, and garam masala. Cook for 2 minutes, allowing the spices to release their aroma and flavor.
  3. Add liquids and herbs: Gradually pour in the vegetable broth (or water) and add the herb bundle (thyme, rosemary, bay leaf). Bring the mixture to a boil.
  4. Simmer the soup: Once boiling, reduce the heat to low and simmer uncovered for 30 minutes to allow the flavors to meld and the carrots to soften completely.
  5. Roast the chickpeas: Meanwhile, preheat your oven to 400°F (200°C). Toss the drained chickpeas with oil, cinnamon, and maple syrup. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, shaking the tray halfway through to ensure even roasting.
  6. Prepare quick pickled onions: In a small bowl, combine thinly sliced red onions with white wine vinegar, water, and salt. Stir well and let sit for at least 10 minutes to develop tangy flavor and crunch.
  7. Blend the soup: After simmering, remove the herb bundle from the pot. Stir in heavy cream or yogurt if using. Use an immersion blender or a countertop blender to puree the soup until smooth and creamy.
  8. Serve: Ladle the warm soup into bowls. Top each serving with the crunchy maple roasted chickpeas, quick pickled onions, toasted pepitas, fresh chopped herbs, and a dollop of plain yogurt if desired.

Notes

  • You can omit butter for a vegan version by using only olive oil.
  • Heavy cream can be substituted with yogurt for a tangier flavor and lighter texture.
  • Use vegetable broth for deeper soup flavor, but water works if broth is unavailable.
  • For extra spice, add a pinch of chili flakes with the other spices.
  • Toast pepitas in a dry pan over medium heat for 2-3 minutes until fragrant.
  • Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Maple roasted vegetable soup, carrot soup, roasted chickpeas, quick pickled onions, creamy vegetable soup, warm winter soup, vegetarian soup, healthy soup

Find it online: https://delishfamilyrecipe.com/maple-roasted-vegetable-soup-recipe/