Thursday, April 2, 2009

Maple Roasted Sweet Potato and Carrot Soup

Unfortunately, my camera is malfunctioning! I swear, if it's not out of batteries, the memory chip is missing, or it won't turn on...this thing causes me endless problems. That's okay, just fire up you imaginations to see this soup recipe (actually it looks a lot like the roasted sweet potato and apple soup I made earlier, maybe a bit more orange). This is a deliciously sweet soup, the maple and roasted veggies, and a hint of cinnamon had such a strong flavour. If you like maple roasted veggies you will love this recipe!


1 sweet potato
3 extra large carrots (my carrots are freakishly large)
5 cloves of garlic
1 onion
1/4 of a cup of maple syrup
drizzle of olive oil for roasting
about 2 - 2 1/2 pinches of cinnamon
3-4 cups of liquid (I only had 1 cup of veggie stock, so I used it and about 3.5 cups of water)


Preheat oven to 400 degrees F
Wash and peel carrots and sweet potato (next time I'm just going to wash them, I read somewhere that leaving the skins on retains the nutrients during the cooking process)
Chop into (big) bite sized chunks
Quarter the onion, peel the garlic
Place all in a roasting pan, drizzle the olive oil and maple syrup, and mix using your hands to coat all the veggies.
Roast in the oven for about 40 minutes
Remove from oven, and transfer veggies into a large cooking pot on the stove on high heat.
Add the cinnamon, and stir until the veggies just start to stick because of the heat, then add in the liquid (stock or water)
Blend using a hand blender.
Bring to a boil, cover, and reduce heat
Simmer for about 15-20 minutes.



  1. I'm imagining a delicious, deep orange velvety colored soup. SLURPPPPP!

  2. Mmm yep it was deep orange and delicious