Carrot-Dill Bisque with Griddled Croutons

Slice the peeled carrots into 1-inch rounds to ensure even cooking throughout the bisque.

Heat 2 teaspoons of olive oil in a large pot over medium heat, then add the coarsely chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the 3 minced garlic cloves and cook for 1 minute until fragrant.

Add the sliced carrots, vegetable broth, and apple juice to the pot and bring to a boil, then reduce heat and simmer for 20 minutes until carrots are very tender.

Stir in the dried dill and remove the pot from heat, allowing it to cool slightly for 2-3 minutes before blending.

Using an immersion blender, puree the soup until smooth and creamy, working in batches if necessary.

Stir in the plain soy milk and taste for seasoning, adjusting salt and pepper as needed.

Heat a griddle or cast-iron skillet over medium-high heat and lightly rub one side of each baguette slice with the 2 whole garlic cloves.

Place the baguette slices on the hot griddle, garlic-side down, and cook until golden and crispy, about 2-3 minutes per side.

Ladle the bisque into bowls and top each serving with 3 griddled croutons, serving immediately while the croutons are warm and crispy.