Carrot Soup with Maple Cream

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

Maple Cream

Ingredients

  • 240 ml (1 cup) plain Greek yoghurt
  • 2 Tablespoons maple syrup
  • 2 spring onions, cut into pieces

Directions

  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.

Carrot Soup

Ingredients

  • 1 Tablespoon ground cinnamon
  • 960 ml (4 cups) vegetable stock
  • 60 ml (¼ cup) apple juice
  • 4½ teaspoon unsalted butter, softened
  • 1 onion, peeled, halved
  • 455 g (1 pound) carrots, halved

Directions

  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 apple juice and carrots to the saucepan and continue to cook for 4 to 5 minutes. Add the ginger, cinnamon, and vegetable broth. Cook for 35 to 40 minutes, until the carrots are soft.
  3. Carefully transfer the mixture to the Vitamix container and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 1 minute. Return to the saucepan and stir in the maple syrup.