Mince garlic.  Melt butter in a large pot over medium high heat. Add garlic; saute until golden, about thirty seconds. Reduce heat.  Chop onion and add to the garlic.

Saute for 5 minutes. Add curry and ground cumin; saute for three minutes. Peel and chop carrots; add to the pan and saute again for 5 minutes.

Stir in chicken broth and salt. Bring to a boil; reduce to low. Cover and simmer for thirty minutes. Remove from heat and let cool. Working in batches, puree soup in a blender. Return to pot and heat through.

For croutons, cut bread into small pieces.  Arrange on a cookie sheet. Spray bread pieces with cooking spray.  Bake in the oven at 400 degrees for 3-5 minutes, or until toasted.

Serve soup topped with chopped cilantro and croutons.