1: Juice the carrots and ginger.
2: Pour the juice into a large sauté pan or medium sauce pan over medium-high heat.
3: Once simmering, pour in 3 cups of vegetable broth.
4: While that comes up to a simmer, add the white beans to a blender along with all the remaining ingredients (excluding garnishes) and remaining 2 cups vegetable broth.
5: Blitz until smooth and pour into the soup.
6: Use a stick blender or whisk to mix it all together.
7: Bring up to a simmer, reduce heat to medium, and cook down for 10 minutes, or until it thickens to your likeness.
8: Serve with vegan plain yogurt, parsley, and almonds.
