Roasted Garlic Carrot Soup with Maple Ginger Walnuts

Roasted Garlic Carrot Soup is a creamy broth full of roasted veggies and warm spices garnished with Maple Ginger Walnuts. This dairy-free vegetarian soup will keep you warm on the coldest winter nights. Brighten up your days with this zesty soup!

If you're interested in more vegetarian soups then you have to try Roasted Red Pepper and Pumpkin Soup and Creamy Heirloom Tomato Soup with Garlic Croutons.

During the colder months, when I'm craving comfort food, soup is a go-to option. This Roasted Garlic Carrot Soup with Maple Ginger Walnuts is a guilt-free indulgence that is actually healthy.

Carrots are an excellent source of beta-carotene, which is a very effective antioxidant. It is velvety smooth without the inclusion of dairy and surprisingly filling!

If you like carrots, then you are going to LOVE this soup! It is also the perfect way to use up your carrot stock.

I took a simple carrot soup recipe and added plenty of garlic and spiced nuts for an unexpected twist. The subtle sweetness pairs so well with carrots.

It is still super easy to make. Just build on the flavor by slowing adding all of the ingredients, roasting in the oven and blending together afterwards.

Do you cook the garlic and carrots before putting in soup?

Before making the soup, the garlic and carrots are roasted for a sweet and savory taste that adds to the flavor profile. Roasting brings out the essence of both flavors and elevates this from your standard, boring carrot soup to the best carrot soup recipe!

Roasting carrots brings forth the natural sugars. Likewise, roasted garlic becomes caramelized and releases sweeter notes. The garlic also become less pungent and more mild, for a pleasant taste.

Roasted Garlic Carrot Soup ingredients

• Carrots: Learn how to cut carrots using this Julienne technique!
• Garlic: I use two heads of garlic. If you're a garlic lover, feel free to use more!
• Onion: A red or yellow onion will work. Use whichever you prefer.
• Thyme: Both dried thyme and fresh thyme work well.
• Spices: Garlic powder, chili powder, ground ginger, cayenne pepper, and smoked paprika subtly give the soup a more complex flavor.
• Veggie Stock: Use your favorite brand.
• Coconut Milk: Adds a creaminess without the inclusion of dairy.
• Olive Oil: Adds richness to this recipe.

making maple ginger walnuts

Maple ginger walnuts work not only as garnish for this carrot soup recipe but also as a yummy snack.

To make the maple ginger walnuts, sprinkle olive oil in a pan/skillet. Then add walnuts, maple syrup, a pinch of salt, ginger, and cinnamon. Stir together to combine and cook in the pan for about 5-8 minutes, until the mixture becomes syrupy and fragrant.

what to serve with Roasted Garlic Carrot Soup with Maple Ginger Walnuts

You can enjoy this soup alone but if you want a heartier meal, consider adding one of the following:

• Sandwich: My Cajun Steak Sandwich with Peppers and Onions or Apple Bacon and Cheddar Grilled Cheese would complement this soup well.
• Winter Salad: A salad with kale and pomegranates would be delicious.
• Bread: Who doesn't love dipping bread into a hot soup? Try this Fluffy Rosemary Rustic Bread recipe.

storing leftovers

Roasted Garlic Carrot Soup with Maple Ginger Walnuts keeps well in the fridge for a few days. To freeze, simply transfer the cooled soup into freezer-proof containers and place it in the freezer.

When you're ready to serve, just defrost overnight in the fridge. Then heat it in a saucepan over medium heat until warmed through.

MORE RECIPES YOU'LL LOVE!

• Spicy Chicken Tortilla Soup
• Tomato Gnocchi Soup
• Cheesy Bacon Cauliflower Soup
• Roasted Garlic Sausage Kale and Mushroom Lasagna
• Spicy White Bean Shakshuka
• Kale and Mushroom Quiche

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Roasted Garlic Carrot Soup with Maple Ginger Walnuts

By: Britney

Roasted Garlic Carrot Soup is a creamy broth full of roasted veggies and warm spices garnished with Maple Ginger Walnuts.

Serving: 8 servings

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Calories: 271kcal

Equipment

• ▢
  Dutch Oven

Ingredients

Roasted Garlic Carrot Soup

• ▢ 7-8 Large carrots, sliced into chunks
• ▢ 2 heads Garlic
• ▢ 1 Onion, roughly sliced
• ▢ 4 sprigs Thyme
• ▢ 2 tsp Chili Powder
• ▢ 1 tbsp Ground ginger
• ▢ ¼ tsp Cayenne pepper
• ▢ 1 tbsp Smoked paprika
• ▢ 4 cups Veggie stock
• ▢ 14 oz Coconut milk, can
• ▢ Olive Oil
• ▢ Salt and pepper, to taste

Maple Ginger Walnuts

• ▢ 1 cup Walnuts, chopped
• ▢ ¼ cup Maple syrup
• ▢ Pinch of salt
• ▢ 1 tsp Ginger
• ▢ ½ tsp Cinnamon
• ▢ Olive oil

Directions

• Preheat oven to 425 degrees F. Add Onions, carrots, thyme, chili powder, ginger, cayenne pepper, smoked paprika to a large oven-safe pot. Drizzle with olive oil and sprinkle with salt and pepper. Stir together. Add 2 heads of garlic to a piece of aluminum foil and sprinkle salt and pepper and olive oil and cover with aluminum foil. Add garlic to the pot as well. 
•  Cover pot with a lid and roast in the oven for 45 minutes.
• Place the pot on top of the stove and remove the garlic. Unwrap the garlic and squeeze into the garlic heads so that the roasted garlic comes out. Add the roasted garlic to the pot.  Add vegetable stock and use an immersion blender (or add to a blender and return to the pot to finish cooking) to puree all of the roasted vegetables. Add coconut milk and taste for seasoning, add additional salt and pepper as needed. Stir to combine. Simmer over medium-low heat for about 10-15 minutes.
• To make the maple ginger walnuts, sprinkle olive oil in a pan/skillet, add walnuts, maple syrup, a pinch of salt, ginger, and cinnamon. Stir together to combine and cook in the pan for about 5-8 minutes, until the mixture becomes syrupy and fragrant.

Nutrition

Calories: 271kcal | Carbohydrates: 22g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 525mg | Potassium: 459mg | Fiber: 4g | Sugar: 11g | Vitamin A: 9800IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 3mg

Course: Dinner, Lunch

Cuisine: American

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