Heat 2 tbsp. extra virgin olive oil in large saucepan set over medium heat; cook onion for about 5 minutes or until softened but not browned. Add garlic, cumin, coriander, paprika, cinnamon, Adobo and cayenne; cook for about 2 minutes or until fragrant.
Add broth, coconut milk and carrots; bring to simmer. Cook for about 15 minutes or until flavourful. Remove from heat and stir in lemon juice. Carefully transfer to blender; purée, in batches, until smooth. Ladle into bowls; drizzle with remaining extra virgin olive oil and garnish with red onion and basil.
Meanwhile, spread tapenade evenly over 8 slices of bread. Layer mozzarella and basil over top. Cap with remaining bread. Serve with soup.
Note: Use a hot smoked paprika to make a spicy soup or add 1 chipotle pepper from 1 can (7oz.) GOYA® Chipotle Peppers in Adobo Sauce.