Carrot soup with coconut

5 green onions, about 1 kg carrots, 2 tablespoons sunflower oil, lemon juice, 1 liter vegetable broth, 200 ml coconut milk, curry, salt, cayenne pepper, coriander

Wash and chop the green onions. Peel the carrots and chop them. Fry the green onions in sunflower oil on low heat, add the carrots, stirring from time to time, then add the lemon juice and the vegetable soup. Boil the soup for 15 min, add the coconut milk and the curry abd boil till the carrots are soft. Blend the soup, sprinkle coriander and serve.