Maple Roasted Carrot and Parsnip Soup

When the festive season winds down, many of us face the same challenge: what to do with all the leftover vegetables from our Christmas dinners. I’ve found a delicious way to transform those often overlooked carrots and parsnips into a comforting, flavourful soup that feels like a fresh start after the holiday indulgence. This maple roasted carrot and parsnip soup is my go-to easy recipe that turns Christmas dinner leftovers into a vibrant, warming dish perfect for chilly winter days.

Carrots and parsnips are staples on many holiday tables, often roasted alongside the main dishes. I remember one year after Christmas, staring at a fridge full of vegetables and feeling uninspired. Instead of tossing them out, I decided to roast them with maple syrup and blend them into a soup. The result was so delicious that it became the start of a tradition. This soup reminds me that leftovers don’t have to be boring or wasteful, they can be the start of something new and exciting.

Ingredients

Here’s what I usually gather for this festive soup:

• 4 large carrots, peeled and chopped

• 4 parsnips, peeled and chopped

• 1 onion, chopped

• 3 cloves garlic, minced

• 3 tbsp maple syrup

• 4 cups vegetable broth

• 1 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp ground ginger

• Salt and pepper to taste

• Fresh thyme for garnish

  
  

Method

1. Preheat your oven to 400°F (200°C). Toss the carrots and parsnips with 2 tbsp olive oil and maple syrup. Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelised.

2. In a large pot, sauté the onion and garlic until softened.

3. Add the roasted carrots and parsnips, vegetable broth, cumin, coriander, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Use an immersion blender to puree the soup until smooth. Season with salt and pepper.

5. Garnish with fresh thyme before serving.

This recipe is even quicker if you already have leftover roasted vegetables, just add all the ingredients into a pot, heat and blend.

VVitch Tips

• Balance sweetness and seasoning: The maple syrup brings a lovely sweetness, but it’s important to balance it with salt and a little acidity if you like. A splash of lemon juice or apple cider vinegar can brighten the flavours.

• Add texture: For a bit of crunch, sprinkle toasted pumpkin seeds, chopped nuts or crispyonions on top before serving.

• Make it creamy without dairy: If you want a richer texture, stir in a splash of coconut milk or cashew cream. This keeps the soup vegan and adds a silky finish.

• Freeze for later: This soup freezes well, so you can store leftovers in portions for quick meals on busy days.

  
  

This soup fits perfectly into a vegan lifestyle. It’s plant-based, packed with nutrients, and uses natural sweetness from maple syrup instead of refined sugars. The roasting process enhances the earthy flavours of the carrots and parsnips, making it a satisfying meal that doesn’t rely on heavy cream or butter.

For those who enjoy experimenting with seasonal produce, this soup is a great way to celebrate winter vegetables while making the most of your Christmas dinner leftovers. It’s simple, wholesome, and comforting without being heavy.

Blessed be,

Sam x