Wash the carrots, peel and cut them into smaller pieces (about 2 cm).

Peel and finely chop the onion. Peel and grate the ginger. Wash, dry, and finely chop the chili pepper (adjust the amount to your taste preferences). Heat the oil in a pot. After a while, add the onion. Fry for a few minutes, stirring frequently. Then add the chili and ginger. Season with curry. Fry for a moment, stirring constantly.

Then put the chopped carrots in the pot and pour enough water to cover about ¾ of the contents of the pot. Stew over low heat until soft, about 10-15 minutes. If needed, add a little water or pour off the excess just before blending. When the carrots are soft, blend everything with a hand blender. If you think the soup is too thick, add some water and stir. Taste and season with salt and pepper as desired.

Add the coconut milk and mix well or blend again.

Serve on a plate.