First, make the soup. On the stove-top, heat a large stockpot over medium heat. Add the oil, and then the onion and garlic.

Cook for 2-3 minutes before adding the carrots and ginger. Sweat for an additional 5 minutes before adding the broth.

Bring to a boil, then cover and reduce to a simmer for 15 minutes or so, until the carrot is soft and easily pierced with a fork (the smaller you dice the carrots, the faster they will cook).

Carefully pour the soup into a blender (you’ll need to do two batches) and blend until you get a smooth, velvety texture. When blending hot liquids, only fill the blender half way, remove the clear center piece in the lid, place a dish towel over the opening and hold it with your hand as you blend; this way, you’ll allow the steam to release.

Pour into a bowl or container, then repeat with the other half.

You can serve as is or garnish with a few chopped basil leaves or pumpkin seeds.

Meanwhile, while the soup is cooking, make the toast. Toast two slices of bread per person. In a bowl, mash together the avocado, red onion, lime juice, red pepper flakes and salt to taste. It should become a chunky, guacamole-type consistency. Slather on toast.