In a heavy saucepan, saute leek and chilli (if using) in vegetable oil for five minutes, until softened.

Add ginger, garlic & lemongrass and saute for an additional minute or two.

Add tomatoes and Thai curry paste and continue to saute for another couple of minutes, until tomato starts to break down.

Add 750ml (3 cups) of water and carrots and bring to a boil. Lower heat, cover, and simmer for 15 minutes, until carrots are completely soft.

Remove from heat and let mixture cool for 15 mintues. Transfer to a blender in batches and puree (fill blender no more than 1/3 full with hot soup, unless you want to redecorate your kitchen ceiling in “carrot orange”). Return soup to saucepan (you’ll actually have to use another saucepan, unless you’ve got yourself a ginormous blender). Or you can use a stick blender to puree the soup and save some washing up.

Put coconut cream in a glass measuring cup and add boiling water to the 1/2 cup mark. Stir until dissolved, then add to the pureed soup.

Add additional water until soup it is at the consistency you like (I used about 1 litre (4 cups) water in total.) Heat gently for 10 minutes, until soup is hot and flavours are blended. Add salt to taste.

To serve, ladle into bowls and garnish with fresh coriander (cilantro).