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