Recipe: Curry Carrot Soup with Croutons

Recently I tried out a new recipe that I feel needs sharing. I am always on the lookout for recipes that can be meals without meat (we do eat meat, but we're trying to cut back). I had been saving this one for a while from a magazine, wanting to try it because it was so....different. Well, thankfully this was "different" in a delicious way ;). This soup is perfect for now (as in end of summer/ beginning of fall). It doesn't take long to cook, so you won't be hovering over a hot stove all day. And this is on the healthier side while not being very expensive to make-double bonus! *Note: do not skip the croutons! They're wonderful!
Here it is in all it's glory:

Curry Carrot Soup with Croutons
Serves 4

Croutons:
1 small loaf focaccia (or whatever bread you have on hand-I had Italian bread), cut into small cubes, about 2 cups total
2 teaspoons olive oil
1/4 teaspoon curry powder
kosher salt
freshly ground black pepper

Soup:
2 tablespoons olive oil
1 pound carrots, chopped into rough chunks, about 4 cups
Optional: frozen peas defrosted (about 1/2 cup)
1 cup finely chopped onion
1/2 cup finely chopped celery (I did not have celery on hand, so substituted celery seed)
3 cloves galic, minced
1 tablespoon curry powder
4-5 cups low-sodium chicken stock
1 lime (or lime juice)
kosher salt
Freshly ground black pepper

Croutons:
Heat oven to 350 degrees. Toss bread cubes with olive oil, curry powder, and a generous sprinkle of salt and pepper in a small bowl. Spread in a single layer on a baking sheet and bake for about 10 minutes, or until golden brown and crunchy.
Soup:
Heat oil in a large dutch over or a heavy bottomed pot over medium-high heat. Add the carrots and cook 3 to 4 minutes. Add the onions and celery, and cook 3 to 4 minutes or until onions are translucent. Add the garlic and curry powder, and cook about 1 more minute, or until fragrant.
Add 4 cups of chicken stock to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon. Bring to a simmer; cover and cook for 30 minutes or until carrots are very tender when pierced. Carefully transfer to a blender and puree until smooth, working in batches as necessary. Put back in the pot to warm, and add peas if desired. Season to taste with a squeeze of lime juice and a few pinches of salt. Add additional broth if you want the soup to be thinner.
Divide soup among bowls and garnish with croutons and ground black pepper. Serve!