Step 1
Heat the oil in a large pan with a lid. Add onion, garlic, ginger, and salt. Cook for three to five minutes until soft.
Step 2
Stir in carrots, curry paste, and lemongrass. Cover and cook on low heat for five minutes, stirring occasionally.
Step 3
Add Redpath® Dark Brown Sugar, coconut milk, and vegetable stock to the pot. Bring to a boil. Then reduce heat to simmer for 15 minutes, or until carrots are soft. Remove from heat.
Step 4
Remove the lemongrass. Use a stick blender or food processor to puree until smooth.
Step 5
Add lime juice and zest to soup, stir and enjoy.