1. Add the sliced carrots, apples, broccolini, olive oil, sea salt, and black pepper to a bowl. Toss until everything is evenly coated.Transfer to baking sheet and bake until golden-brown.
2. In a medium-size pot over medium high-heat, add olive oil. Once heated, add minced garlic and sauté until translucent. Add the thyme, parsley, oregano, flour, smoked paprika, and garlic powder. Stirring to combine.
3. Next, add in the roasted carrots and apples, the veggie stock and Grace Coconut Milk to the pot, stirring everything together until smooth. Boil for 1-2 minutes and then reduce heat to low. Simmer for another 5 minutes.
4. Blend the veggies in the soup until smooth, about 2-3 minutes. Remove from heat and serve with roasted broccolini and candied walnuts as toppings.