Preheat an enamel cast round Dutch oven. When a few drops of water drizzled on the surface “dances”, the pan is the right temperature. Add the oil and allow to heat for a 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. Place all ingredients except for the croissants into a small sauce pan on medium heat. Bring to simmer. Stir to incorporate and reserve.
Starting at one end of the each croissant make 1/4-inch diagonal slices. Place the croissants on a baking sheet and put into a 350°F oven 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. Serve as crackers. Ladle soup into warmed bowls and serve.
Optional: Garnish each bowl with 1 tsp. plain yogurt and some fresh, chopped herbs.
Recipe designed for our Calphalon Enamel Cast Round Dutch Oven.