Prep: 20 minutes; Cook: 45 minutes.
In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant.
Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables are tender.
Pulse mixture in a blender or food processor until smooth. Add coconut milk, then add salt, to taste.
Garnish with diced pear and chives, if desired. Serve with 1 piece of bread.
Find recipes with ingredients that you have on hand.