Maple Roasted Carrot Soup

This cozy maple-roasted carrot soup is the perfect balance of sweet and savoury, with Wabanaki Maple's Traditional Syrup adding a subtle caramelized depth. Roasted carrots bring a rich, earthy flavor, while warm spices like coriander and turmeric create a comforting, aromatic base. This soup is easy to prepare and ideal for chilly days, whether as a light lunch or the star of a dinner spread. Serve it with crusty bread for a wholesome, satisfying meal that celebrates the natural sweetness of maple.

• 2 lbs carrots, chopped into 1-inch chunks
• 2 tbsp Wabanaki Maple Traditional Syrup
• 1 red onion, finely diced
• 4 garlic cloves, minced
• 5 cups vegetable stock
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp chili flakes (optional)
• Cracked black pepper and salt, to taste

Instructions:

1. Preheat your oven to 400°F
2. Spread the chopped carrots on a baking tray, drizzle with olive oil, and season generously with salt and black pepper. Roast for 40–50 minutes, tossing with the maple syrup for the last 15 minutes.
3. Meanwhile, heat olive oil in a large pot over medium heat. Sauté the onion until softened, then add garlic, coriander, turmeric, chili flakes, and a sprinkle of black pepper. Cook briefly until fragrant.
4. Stir in the vegetable stock and simmer gently until the carrots are ready.
5. Blend the roasted carrots and stock mixture together until smooth (use a blender or an immersion blender). Adjust the consistency with additional water if needed and check seasoning.
6. Return the soup to the pot to warm through. Serve with a garnish of your choice, such as cream or herbs, alongside crusty bread.