Carrot and Maple Syrup Soup


  • 1kg carrots, sliced 2cm thick
  • 2 onions, chopped
  • 4cm piece ginger, grated
  • 2 garlic cloves, finely chopped
  • 2 tbs olive oil
  • 1/3 cup (80ml) maple syrup, plus extra to drizzle
  • 1L (4 cups) vegetable or chicken stock
  • Creme fraiche or sour cream, chopped chives and buttermilk scones (see related recipe), to

  1. Step 1Preheat the oven to 180°C and line a tray with baking paper. Toss carrots, onion, ginger, garlic, olive oil and maple syrup with salt and pepper, then spread on the tray. Roast, turning occasionally, for 30 minutes or until the carrot is softened and just starting to colour.
  2. Step 2Place the carrot mixture and any cooking juices in a pan with the stock. Season, then bring to the boil. Reduce the heat to medium-low, then cover and simmer for 20 minutes until the carrot is very tender. Using a hand blender, slowly puree mixture until smooth. (Alternatively, cool slightly, puree in a blender in batches, then return to the pan and reheat gently.)
  3. Step 3Ladle the soup into bowls, drizzle with extra maple syrup and some creme fraiche, garnish with chopped chives and serve with buttermilk scones