For The Soup

• Set the oven to 225 degrees Celsius
• Chop the carrots, onions and pepper.
• In a mixing bowl pour in 1 tablespoon of olive oil, 1/2 tablespoon of sesame oil, honey, garlic, chilli, ginger and red curry paste. Mix it throughly and set aside.
• Take out a steaming pot, and add the water together with 1/2 lemon, coconut flakes, salt, and a spoonful of your mixed paste (from above)
• When water is boiling add the steam insert with carrots, pepper and onion and steam for approx 10 minutes or until 'al dente'.
• Drain the carrots, peppers and onion but DO NOT throw away the steaming water (this will be your soup base!)
• Prepare an oven tray with a sheet of grease proof paper and add your steamed vegetables.
• Pour over the rest of the mixed paste and fork it through the vegetables so they all get covered, and add 1 tablespoon of oil.
• Roast the vegetables for 10 minutes until golden and soft. I normally check after five minutes and turn them.
• Take your roasted vegetables and place them into a cooking pot, and mix them through with your hand processor.
• Add the reserved steamed broth to your carrot paste, and mix until desired thickness.
• Prepare soup bowls with raw baby spinach and pour over your carrot soup.
• Drizzle some sesame oil over each soup and garnish with a few flakes of coconut, and coriander.