Maple-Carrot Soup



10 min


8 Cups (2 L)

* PLUS Cooking time: 30 minutes
Maple-Carrot Soup

Michael Graydon

Baby carrots make a quick-cooking base for this maple syrup- and dijon-spiked soup. It’s the perfect cozy bowl for a chilly fall day.


  • 900-ml carton chicken broth
  • 1 kg bag baby carrots
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard , preferably grainy
  • 2 tsp dried thyme leaves
  • 1 cup sour cream , preferably light


  • Place broth, carrots, maple syrup, Dijon and thyme in a large pot. Cover and bring to a boil over high heat, then reduce heat to medium. Cover and gently boil, stirring occasionally, until very tender, about 30 min.
  • Ladle half into a food processor, fitted with a metal blade. Purée until as smooth as you like. Pour into a large bowl. Then purée remaining soup. Return both batches to pot. Soup is quite thick and you may need to add up to 1 cup (250 mL) water or chicken broth. Reheat until hot.
  • When hot, stir in half the sour cream. Taste and add salt, if needed. Ladle soup into bowls, then dollop each with about 1 tbsp (15 mL) of remaining sour cream. If making ahead, prepare steps 1 and 2. Store in a sealed container in the refrigerator for up to 5 days or freeze up to 3 months. When ready to serve, reheat and continue with step 3.

Nutrition (per serving)

  • Calories
  • 93,
  • Protein
  • 4 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 2 g,
  • Fibre
  • 3 g,

Find more of our coziest soup recipes, including Thai Sweet Potato Red Curry Soup and Ginger-Sesame Meatballs with Lemongrass Broth.