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.