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Carrot Soup with Maple Cream

The warming flavors of ginger and cinnamon pair perfectly with the maple in this carrot soup recipe.

Carrot Soup


  • 1½ Tablespoon unsalted butter, or plant-based margarine
  • 70 g (1 small) yellow onion, peeled, chopped
  • 454 g (7 medium) carrots, cut into 2" pieces
  • 40 g (¼ medium) apple, seeded, halved
  • 5 g (1 ) fresh ginger root, ¼" slice
  • 2 teaspoons ground cinnamon
  • 960 ml (4 cups) vegetable stock


  1. Melt the butter in a saucepan over medium-high heat. Add the onions and sauté until translucent, about 6 to 8 minutes.
  2. Add the carrots, apple, ginger, and cinnamon to the saucepan and continue to cook for 2 to 3 minutes. Add the vegetable broth and simmer mixture until carrots are tender, about 20 minutes. Turn off the heat and allow to cool for 15 minutes.

Maple Cream


  • 240 ml (1 cup) Greek yoghurt, or almond milk yogurt
  • 2 Tablespoons maple syrup, optional
  • 2 spring onions, cut into pieces


  1. In a small bowl, stir together the maple syrup, yoghurt and spring onions.
  2. Ladle the soup into bowls and garnish with a spoonful of maple cream.

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