Maple-Roasted Carrot and Parsnip Soup
Creamy, naturally sweet soup made with roasted carrots and parsnips, finished with a touch of maple syrup and fresh thyme. This french-inspired soups ready in about 50 minutes pairs medium, chopped carrots, medium, chopped parsnips, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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
- 4 medium, chopped carrots
- 2 medium, chopped parsnips
- 1, diced onion
- 4 cups vegetable broth
- 1 tbsp maple syrup
- 1 tsp, chopped fresh thyme
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 400°F. Toss 4 chopped medium carrots, 2 chopped medium parsnips, and 1 diced onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp black pepper on a baking sheet.
- Step 2: Roast for 25 minutes until vegetables are tender and caramelized at the edges.
- Step 3: Transfer roasted vegetables to a pot and add 4 cups vegetable broth. Bring to a simmer and cook for 10 minutes.
- Step 4: Use an immersion blender to puree until smooth, then stir in 1 tbsp maple syrup and 1 tsp chopped fresh thyme.
- Step 5: Return to low heat, add 1/4 cup heavy cream, and heat gently for 2 minutes until warmed through, avoiding boiling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Roasted Carrot and Parsnip Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Roasted Carrot and Parsnip Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, chopped carrots from drying out.
Can I substitute ingredients in Maple-Roasted Carrot and Parsnip Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Roasted Carrot and Parsnip Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Maple-Roasted Carrot and Parsnip Soup?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
