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As the temperatures drop and the days grow shorter, there's nothing quite like a warm bowl of soup to provide comfort and nourishment. Maple Roasted Root Veggie Soup stands out as a delightful choice for those seeking a hearty yet healthy dish. This recipe not only brings together a medley of vibrant root vegetables enhanced by the natural sweetness of maple syrup, but it also embodies the essence of seasonal cooking, highlighting the flavors of autumn and winter.

Maple Roasted Root Veggie Soup

Warm up this winter with a bowl of Maple Roasted Root Veggie Soup, a delicious blend of seasonal root vegetables like carrots, parsnips, and sweet potatoes enhanced with the natural sweetness of maple syrup. This comforting soup is not only packed with nutrients but also celebrates the rich flavors of autumn and winter. Perfect for chilly days, it combines simple ingredients for a hearty, healthy meal that nourishes both body and soul. Enjoy the warmth and richness of this seasonal dish!
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Ingredients
  

2 cups carrots, diced

2 cups parsnips, diced

2 cups sweet potatoes, diced

1 medium onion, finely chopped

4 cloves garlic, minced

4 cups vegetable broth

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 teaspoon dried thyme

1 teaspoon ground cinnamon

Salt and pepper, to taste

Fresh thyme leaves, for garnish

Optional: A swirl of coconut cream for a creamy finish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the diced carrots, parsnips, and sweet potatoes with the chopped onion and minced garlic. Make sure all vegetables are evenly sized for uniform cooking.

      Season the Vegetables: Drizzle the olive oil and maple syrup over the veggie mixture. Sprinkle the dried thyme, ground cinnamon, salt, and pepper. Toss everything together until all the vegetables are well coated and mixed evenly.

        Roast the Vegetables: Spread the seasoned vegetable mixture in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are fork-tender and have caramelized slightly. Remember to toss the veggies halfway through to promote even roasting.

          Blend the Soup: Once the vegetables are roasted, transfer them to a large pot. Pour in the vegetable broth and use an immersion blender to purée the mixture until smooth. If you prefer, you can blend in batches using a regular blender, but be cautious with the hot liquid.

            Heat and Adjust Seasoning: Return the blended soup to medium heat on the stovetop. Take a moment to taste the soup, adjusting seasoning with additional salt, pepper, or cinnamon to complement the flavors.

              Serve: Ladle the warm soup into bowls and finish with a sprinkle of fresh thyme leaves for a lovely touch. For a delightful creamy texture, add a swirl of coconut cream on top just before serving.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6

                  - Presentation Tips: Serve the soup in rustic bowls, garnished with a few whole thyme sprigs for an appealing visual. You can also drizzle a little olive oil on top for added flavor and elegance.