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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
  • 1 small (70 g) yellow onion, peeled, chopped
  • 7 medium (454 g) carrots, cut into 2" pieces
  • ¼ medium (40 g) apple, seeded, halved
  • 1 (5 g) fresh ginger root, ¼" slice
  • 2 teaspoons ground cinnamon
  • 4 cups (960 ml) vegetable broth


  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


  • 1 cup (240 ml) Greek yogurt, or almond milk yogurt
  • 2 Tablespoons maple syrup, optional
  • 2 green onions, diced


  1. While mixture is cooling, stir together the yogurt, maple syrup and green onions in a small bowl.
  2. Once the soup mixture is cooled, carefully transfer into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute 30 seconds.
  4. Ladle the soup into bowls and garnish with a spoonful of maple cream.

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