For the soup, peel the onions, peel the carrots, finely dice together with the fennel. At medium heat, sauté in the coconut oil until translucent, then stir in the cane sugar and the grated ginger. Deglaze with the white wine and top up with the carrot juice and vegetable broth. Add carrot-vegetable mixture and let boil for one half hour.
Then add the Berief organic soy cooking cream and finely puree everything. Pour through a fine sieve and season with salt, pepper and a little lemon juice.
Brown the shredded coconut and the almonds in a pan without oil, and arrange together with the carrot-fennel soup; serve with a toasted baguette.
If you want to cook without wine, replace the wine with vegetable broth.