Spicy Carrot Maple Soup

Since Baby E has started solid food, I've been spending a lot of time brainstorming quick and easy dishes that are healthy for both of us.

Like this Spicy Carrot Maple Soup.

I garnished the bowl in the photo above with a little crème fraîche, green onion and toasted sesame seeds, but if you left the crème fraîche off, this soup would be vegetarian and even VEGAN.


Spicy Carrot Maple Soup

2 lbs carrots, washed, not peeled, ends trimmed, rough chopped

2 shallots or 1 small-medium onion, diced

2 bay leaves

water to cover carrots

1 Cup Pure Infused Chipotle & Lemongrass Maple Syrup (see note below)

2 tsp kosher salt

1/2 tsp ground black pepper

- place chopped carrots, chopped shallots (or onion) and bay leaves in a large pot - cover carrots with water (about 10-12 Cups) - bring to a light boil and gently simmer until carrots are soft, 25-30 minutes

- purée with a handheld immersion blender or, carefully ladle hot carrots and liquid into a blender and process until liquefied - pour soup back into pot then stir in maple syrup, kosher salt and black pepper

*noteI happened to have a bottle of Pure Infused Chipotle & Lemongrass maple syrup in my cupboard which added a lovely sweetness and mild underlying heat but you can substitute 1 Cup of any maple syrup then add 1/2 - 1 tsp of dried red chili flakes to taste