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Roasting vegetables is more than just a cooking technique; it's a transformative process that enhances their natural flavors and textures. When it comes to carrots and parsnips, roasting unlocks a rich sweetness and complexity that simply cannot be achieved through boiling or steaming. This transformation is primarily due to two key processes: the Maillard reaction and caramelization.

Maple Roasted Carrot & Parsnip Soup

Celebrate the flavors of fall with a cozy bowl of Maple Roasted Carrot & Parsnip Soup. This heartwarming recipe combines sweet roasted carrots and parsnips with rich maple syrup to create a delightful dish brimming with comforting flavors. Enhanced by creamy coconut milk, it's perfect for chilly evenings or as an elegant starter for gatherings. Packed with nutrients, this soup is a delicious way to enjoy the season's bounty while keeping your meal health-conscious. Try making it today!
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Ingredients
  

4 large carrots, peeled and chopped

4 large parsnips, peeled and chopped

2 tablespoons olive oil

3 tablespoons maple syrup

Salt and pepper, to taste

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon ground ginger

4 cups vegetable broth

1 cup coconut milk

Fresh thyme, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Vegetables: In a large bowl, toss the chopped carrots and parsnips with olive oil, maple syrup, salt, and pepper. Spread them evenly on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes until they are tender and caramelized, flipping halfway through for even roasting.

      Sauté Onions and Garlic: While the vegetables are roasting, heat a large pot over medium heat. Add a drizzle of olive oil if needed, then add the chopped onion. Sauté for 5-7 minutes until translucent. Add the minced garlic and ground ginger, cooking for an additional 2 minutes until fragrant.

        Combine Ingredients: Once the carrots and parsnips are roasted, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth, bring to a simmer, and allow to cook for about 10 minutes to meld the flavors together.

          Blend the Soup: Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches, making sure to let steam escape to avoid splattering.

            Add Coconut Milk: Stir in the coconut milk and warm the soup over low heat for another 5 minutes. Taste and adjust seasoning with additional salt and pepper if necessary.

              Serve: Ladle the soup into bowls and garnish with fresh thyme for added flavor and a pop of color.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings