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As the seasons change and the air turns crisp, there's nothing quite as comforting as a warm bowl of soup. One recipe that captures the essence of fall and winter is the Maple Roasted Root Veggie Soup. This dish combines the earthy sweetness of root vegetables with the rich, natural sweetness of maple syrup, creating a flavor profile that is both unique and deeply satisfying. Root vegetables are not only flavorful but also widely available throughout the colder months, making them a perfect choice for a hearty soup.

Maple Roasted Root Veggie Soup

Warm up your days with a bowl of Maple Roasted Root Veggie Soup, the perfect blend of comforting flavors and nutritious ingredients. This heartwarming soup features a delightful mix of carrots, parsnips, and sweet potatoes, roasted to caramelized perfection and sweetened with maple syrup. Ideal for chilly evenings, it not only serves as a delicious meal but also provides health benefits thanks to its fiber and vitamins. Embrace the joy of seasonal cooking and nourish your body with this enchanting soup recipe!
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Ingredients
  

2 cups diced carrots

2 cups diced parsnips

2 cups diced sweet potatoes

1 medium onion, chopped

4 cloves garlic, minced

4 cups vegetable broth

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 teaspoon dried thyme

1 teaspoon ground cinnamon

Salt and pepper to taste

Fresh thyme leaves for garnish

Optional: A swirl of coconut cream for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Veggies: In a large mixing bowl, combine the diced carrots, parsnips, and sweet potatoes. Add the chopped onion and minced garlic.

      Season the Veggies: Drizzle with olive oil, maple syrup, thyme, cinnamon, salt, and pepper. Toss everything together until the vegetables are well coated.

        Roast the Vegetables: Spread the veggie mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, tossing halfway through for even roasting.

          Blend the Soup: Once roasted, transfer the veggies to a large pot. Pour in the vegetable broth. Use an immersion blender to blend until smooth, or transfer in batches to a regular blender if preferred.

            Heat and Adjust Seasoning: Place the blended soup back on medium heat on the stove. Taste and adjust the seasoning with additional salt, pepper, or cinnamon if needed.

              Serve: Ladle the soup into bowls and garnish with fresh thyme leaves. For a creamy texture, add a swirl of coconut cream before serving.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6