Preheat an enamel cast iron round Dutch oven over medium-high heat. When a few drops of water drizzled on the surface “dance”, add the oil and allow to heat for an additional minute.
Add the ginger and garlic and sauté for just a minute. Add all the other vegetables and sauté until the onion becomes translucent. Add the coriander, bay leaf and broth and simmer for 30 - 45 minutes or until the carrots are tender.
Remove the bay leaf. Using an immersion blender, puree the soup making sure to eliminate any chunks of vegetables.
To prepare the crisps, preheat an oven to 350°F/180°C. Heat a small sauce pan over medium heat. Add the marmalade, zest, butter and candied ginger and bring to a simmer. Stir to incorporate and reserve.
Starting at one end of the each croissant, make 1/4-in. diagonal slices. Place the croissants on a baking sheet and bake for 7 - 10 minutes or until the slices are a light, golden brown.
Remove the slices from the oven. Brush with the orange mixture on one side of each slice and return to the oven for 3 - 5 additional minutes.
Ladle soup into warmed bowls and serve with crisps.
Optional: Garnish each bowl with 1 tsp. plain yogurt and some fresh, chopped herbs.
Recipe designed for our Calphalon Enamel Cast Iron Round Dutch Oven.