Carrot and ginger soup with baked vegetable puree

Ingredients:

• 5 carrots, chopped
• 400 gr. coconut milk
• 450 g canned white beans, drained
• 1/2 acorn squash (300-500 g), seeds removed and cut into small pieces
• 3 cups broccoli, coarsely chopped
• 3 tbsp. l. olive oil
• 2 green onions, chopped (white and green parts separated)
• 2 tbsp chopped peeled ginger
• 2 cloves garlic, minced
• 2 slices of crispy bread

Preparation:

1. Preheat oven to 230°C.
   
   Heat 1 tablespoon olive oil in a large, wide saucepan or Dutch oven over medium-high heat. Add the white parts of the onion, ginger, and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid, and 3 cups water. Cover and bring to a boil over high heat. Remove the lid and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
2. Toss the squash, broccoli, and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper and spread on a baking sheet. Bake, stirring occasionally, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
3. Puree the soup with an immersion blender (or puree in batches in a stand blender); season with salt and pepper. Ladle the pureed soup into bowls. Drizzle with olive oil and garnish with the vegetable mixture, croutons, and green onions. Serve with bread.