Maple-Roasted Veggie Potato Soup with Rosemary
Equipment
- 1 large baking sheet
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 3 tablespoon maple syrup
- 2 tablespoon olive oil
- 2 large carrots peeled and diced
- 2 medium parsnips peeled and diced
- 1 large sweet potato peeled and diced
- 1 medium onion diced
- 4 clove garlic minced
- 3 cup vegetable broth
- 2 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1/2 cup heavy cream
- 2 tablespoon fresh rosemary chopped (for garnish)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the maple syrup and olive oil, then toss in the carrots, parsnips, sweet potato, and onion.
- Spread the coated vegetables on a large baking sheet and roast for 25 minutes.
- Remove the vegetables from the oven and set aside to cool slightly.
- In a large pot, heat a little olive oil over medium heat and sauté the garlic until fragrant.
- Add the roasted vegetables to the pot, followed by the vegetable broth, water, salt, black pepper, and dried rosemary.
- Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.
- Remove the pot from heat and use a blender to puree the soup until smooth.
- Stir in the heavy cream and lemon juice, then taste and adjust seasoning if needed.
- Allow the soup to rest for 10 minutes before serving.
- Serve hot, garnished with fresh rosemary.
Notes
For best results, ensure the vegetables are evenly coated with the maple syrup mixture before roasting to maximize their caramelized flavor. Adjust the seasoning to your taste preference at the end, and if you prefer a chunkier texture, blend only half of the soup and mix it with the rest.
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