CARROT & CARAWAY SOUP WITH MAPLE SYRUP

INGREDIENTS

Organic Carrot — Duncan, Lancashire, UK
Golden Onion — Parrish family, Bedfordshire, UK
White Potato - various growers across the UK
Maple Syrup — Howie & Steph, West Glover, Vermont
Celery - Spain (Oct-April), UK (May -September)
Extra Virgin Olive Oil — Tom & Juli, Kyparissia, Greece
Fine Sea Salt — Belgium
Organic Caraway — Hill & Vale, Egypt
Garlic — Murcia, Spain
Organic Black Pepper — Hill & Vale, Sri Lanka

Working with fresh seasonal ingredients is complex. Weather conditions or other factors beyond our control mean that occasionally, we may have to top up our usual direct suppliers with market alternatives.

Howie and Steph have been producing maple syrup in the heart of Vermont’s Northeast Kingdom for over 25 years. Together, they manage their 120 acres of wild forest in a way that sustains it and their future as sugarmakers.

Every spring, they tap the maple trees — a centuries-old tradition in the naturally abundant forests of New England. They have a “one-tap” policy per season so as not to damage or starve the tree of its food and energy reserves. When done responsibly, trees can remain productive for over 100 years.

Using traditional methods and equipment, they boil the sap into the finest maple syrup, completely free of chemicals or preservatives. Whilst some maple syrup producers have moved towards oil, Deep Mountain Maple still uses natural wood from trees which have been thinned to promote both the health and vigour of the forest, as well as waste wood from a local saw mill as fuel.

It takes 40 gallons of sap to make 1 gallon of 100% maple, with Howie and Steph working through the night to create something exceptional with nature.