Heat 1 tbsp vegetable oil in a pot set to medium-high heat and cook 1 onion, coarsely chopped for 2 minutes before stirring in 2 garlic cloves, roughly chopped, and 2 tbsp grated ginger. Cook for 2 minutes.

Stir in 2 tbsp Thai red curry paste and 2 tsp curry powder. Finally, add 500g carrots, roughly chopped, 600ml vegetable stock and 160ml coconut milk. Stir, cover and cook on a simmer for 30 minutes.

Blend with an immersion blender until smooth. Season to taste, and stir in the juice of 1 lime (optional).

Drizzle with coconut milk and some fresh parsley or coriander to finish before serving.