Maple-Glazed Carrot and Sweet Potato Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A smooth, comforting soup blending roasted carrots and sweet potatoes with a subtle maple glaze for natural sweetness and warmth. This american-inspired easter (vegetarian) ready in about 55 minutes pairs carrots, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and chopped carrots
• 1 lb, peeled and chopped sweet potatoes
• 2 tbsp olive oil
• 1 medium, chopped yellow onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 2 tbsp pure maple syrup
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp, chopped fresh thyme leaves
• 1/2 cup, for garnish (optional) plain yogurt

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 lb peeled and chopped carrots and 1 lb peeled and chopped sweet potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 30 minutes, stirring halfway, until tender and caramelized.
2. Step 2: While roasting, heat a large pot over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Transfer the roasted vegetables to the pot with the onions and garlic. Add 4 cups vegetable broth, 2 tbsp pure maple syrup, 1/2 tsp ground ginger, 1/4 tsp ground cinnamon, and 1 tsp chopped fresh thyme leaves. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Step 4: Use an immersion blender to puree the soup until smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
5. Step 5: Serve hot, garnished with a dollop of 1/2 cup plain yogurt if desired.