Heat 1 tbsp rapeseed oil in a large pot set over medium-high heat. Add 4 very large yellow carrots, chopped (around 4 cups). 2 celery sticks, chopped (around 1 ½ cups), 1 large onion (or substitute with shallots), chopped (around 1 ½ cups), stir occasionally, cover and cook until very soft – around 20 minutes.

Add 2 garlic cloves, finely chopped, 2 tbsp finely chopped ginger, 100g yellow curry paste, and 1 tbsp red curry paste, and stir until fragrant, around 30 seconds.

Add 3 cups (750ml) chicken or vegetable broth and a large can of coconut milk. Stir, bring to a boil, reduce the heat and simmer for around 30 minutes.

Puree the mixture with an immersion blender until smooth. Stir in the juice of 2 limes and 60ml fish sauce.