| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 16g | 6g | 46g |
| sugars | fibre | protein | salt |
| 20g | 6g | 6g | 1g |
Why I Love Canadian Maple-Glazed Carrot and Parsnip Soup
Having spent much of my life marinating in the flavorful worlds of the Pacific Northwest and Japan, I’ve developed a flavor profile that easily dances between both realms. Today, I take a detour into the depths of Canadian heritage. A bowl of hearty, Maple-Glazed Carrot and Parsnip Soup is certain to warm your soul, much like it does mine.
The Inspiration Behind the Dish
While it’s true that my usual go-to usually involves sumptuous salmon or carefully crafted sushi, there is a world of cuisine to explore. This mouthwatering Maple-Glazed Carrot and Parsnip Soup is a nod to Canada. The recipe was inspired by my time spent with the talented Chef Michael Smith, whose love and understanding of his native land’s culinary treasures (source), perfectly encapsulates in his own cooking. The robust, earthy sweetness of the parsnips and carrots, both rooted in the soil, marry wonderfully with the iconic, luscious flavor of maple syrup.
Great Pairings
This soup pairs beautifully with a side of freshly baked Canadian multigrain bread, a recipe I came to love during my time in Newfoundland. If you’re interested in exploring Canadian cuisine even further, this soup also accompanies the iconic tourtière, or Quebec meat pie, exceptionally well.
And let’s not forget the garnish! No dish is truly complete without a final touch. A sprinkle of fresh chopped parsley not only adds a welcome pop of color against the silky orange hue of the soup but also provides a refreshing counterpoint to the earthy sweetness of the dish.
What You’ll Need
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves of garlic, minced
- 4 cups chopped parsnips
- 4 cups chopped carrots
- 6 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup maple syrup
- 1/2 cup heavy cream
- Optional garnish: fresh chopped parsley
Method
Step One
Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
Step Two
Add the chopped parsnips and carrots to the pot. Sauté the vegetables for about 10 minutes, or until they begin to soften and brown slightly.
Step Three
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes, or until the parsnips and carrots are very soft.
Step Four
Using an immersion blender, puree the soup until it’s smooth. If you don’t have an immersion blender, you can also carefully transfer the soup to a regular blender in batches and puree it that way.
Step Five
Season the soup with salt and pepper to taste. Then, stir in the maple syrup and heavy cream until well combined.
Step Six
Serve the soup hot, with a drizzle of maple syrup on top and a sprinkle of fresh chopped parsley, if desired. Enjoy your Maple-Glazed Carrot and Parsnip Soup!
