Golden Coconut Carrot Soup with Crispy Toppings

For the Soup

• 1 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 5 large carrots, peeled and chopped
• 1/2 tsp ground turmeric
• 1/4 tsp cumin
• 1/4 tsp ground coriander
• Salt and pepper, to taste
• 3 cups vegetable or chicken broth (gluten-free)
• 1 can (13.5 oz) full-fat coconut milk

Toppings

• 1/2 cup green beans, blanched or sautéed
• 1/2 cup mushrooms, sliced and sautéed
• 1/2 cup cooked and shredded crispy chicken thighs or tempeh strips (for plant-based option)
• Optional: pomegranate arils or pickled onions for garnish
• Coconut milk drizzle for finishing