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Melt 3 Tbsp butter in a heavy pot big enough to make the entire soup in.
Peel and slice the onions and simmer them in the melted butter.
Peel and chop/grate the garlic and ginger and add to the pot.
Cook gently for 5 minutes, stirring now and then.
Peel and slice the carrots and add them. Cook for 5 minutes on a gentle heat.
Add the stock and stir. Add all the spices including the crumbled dried curry leaves and stir again.
Bring to a gentle simmer and cook, covered, for 15 to 20 minutes or until the carrots have softened.
Blend the soup with a stick blender or run it through a food processor and return it to the pot.
Add the coconut cream and stir well. Season with salt and black pepper and return to a simmer.
For the croutons, slice the bread into small squares and chop the coriander leaves finely.
In a pan, melt the butter, add the croutons and fry them until golden on all sides.
Add the coriander, season with salt and black pepper, stir the croutons through the leaves, and reserve.
Reheat the soup and ladle into bowls, garnished with croutons and coriander.