In large saucepan heat oil and add onion. Cook for 3-4 mins until soft.

Next add lemongrass, ginger, and garlic and cook for 2 mins. Add curry paste and cook for 1 min stirring all the time.

Add carrots and cook for 2 mins.

Add the vegetable stock and lime leaves and simmer for 20-25 mins until carrots are tender.

Remove from heat and discard lime leaves. Add coconut milk and puree the soup in a food processor.

Garnish with black pepper and serve with a lime wedge.