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Welcome to a culinary adventure that captures the essence of fall in every spoonful. Today, we're diving into the comforting and flavorful realm of Maple Roasted Carrot & Parsnip Soup. This delightful soup is not only a feast for the senses, but it's also a celebration of seasonal ingredients that bring warmth and nourishment to your table. The combination of sweet, earthy roasted carrots and parsnips, accentuated by the rich sweetness of pure maple syrup, creates a harmonious balance that is simply irresistible. The addition of creamy coconut milk adds a velvety texture, making each bowl a comforting experience perfect for chilly evenings.

Maple Roasted Carrot & Parsnip Soup

Experience the warmth of fall with Maple Roasted Carrot & Parsnip Soup, a comforting blend of sweet roasted root vegetables and creamy coconut milk. This nutritious soup not only celebrates seasonal ingredients but also offers a delicious way to boost your diet. Infused with pure maple syrup for a unique sweetness, it’s perfect for chilly evenings. Learn how to create this wholesome dish and elevate your mealtime with simple, fresh ingredients that nourish your body and soul.
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Ingredients
  

4 large carrots, peeled and diced into 1-inch pieces

4 large parsnips, peeled and diced into 1-inch pieces

2 tablespoons olive oil

3 tablespoons pure maple syrup

Salt and freshly ground black pepper, to taste

1 large onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground ginger

4 cups vegetable broth

1 cup full-fat coconut milk

Fresh thyme sprigs, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.

    Roast the Vegetables: In a large mixing bowl, combine the diced carrots and parsnips with the olive oil, maple syrup, salt, and pepper. Toss to coat well. Transfer the mixture to a baking sheet and spread it into a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, ensuring to flip them halfway through for even cooking.

      Sauté Onions and Garlic: While the vegetables are roasting, heat a large pot over medium heat. If the pot is dry, add a small drizzle of olive oil. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent. Next, stir in the minced garlic and ground ginger, and cook for an additional 2 minutes until fragrant.

        Combine Ingredients: Once the roasted carrots and parsnips are ready, carefully add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth, bring the mixture to a gentle simmer, and let it cook for about 10 minutes to allow the flavors to meld beautifully.

          Blend the Soup: Remove the pot from the heat. Using an immersion blender, puree the soup until it is completely smooth. Alternatively, you can transfer the mixture to a standard blender in batches, ensuring to vent the lid slightly to prevent steam buildup and splattering.

            Add Coconut Milk: Stir in the coconut milk and return the pot to low heat. Gently warm the soup for an additional 5 minutes, stirring occasionally. Taste and adjust the seasoning with extra salt and pepper if desired.

              Serve: Ladle the soup into individual bowls and garnish with fresh thyme sprigs for an aromatic touch and a burst of color.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4

                  - Presentation Tips: Drizzle a little additional coconut milk on top for a visual contrast before serving, and consider pairing with crusty bread for a complete meal.