Carrot-Ginger Soup

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2 teaspoons olive oil

4 carrots, peeled and chopped

1 small white onion, peeled and chopped

1 minced garlic clove

3 tablespoons diced peeled fresh ginger

1 cup cubed peeled butternut squash

1 diced peeled apple

4 1/2 cups vegetable broth

1 1/2 teaspoons sea salt, plus more to taste

1 (12-ounce) can light coconut milk

1 diced peeled pear, for garnish

2 teaspoons minced chives, for garnish

4 slices whole-wheat bread, toasted

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