1
: In a large saucepan, heat oil over medium heat. Add onion and ginger and cook for 2 minutes until softened. Stir in curry paste and cook, stirring for 30 seconds.
2
: Add stock and carrots. Bring to a boil. Reduce heat to medium-low. Cover and cook for 10 minutes or until carrots are tender. Remove from heat and puree soup in batches in blender or food processor.
3
: Return to heat. Stir in milk, fish sauce and salt to taste. Stir in lime juice just before serving. Garnish with cilantro and green onion.