Scrub the carrots and chop them into 2-3cm cubes. Peel and grate or chop the ginger. Halve the chilli. Flick out the seeds and white pith (or leave them in for extra heat). Finely chop the chilli. Peel and chop the garlic. Finely grate the zest from the lime.

Warm a large pan over a medium-heat heat for 1 min. Add 1 tbsp oil and the carrots, ginger, garlic, lime zest and most of the chilli. Sizzle over medium-high heat for 5 mins, just to soften and add a little colour.

Crumble in the stock cube. Add 600ml boiling water and a pinch of salt. Bring to the boil, then turn the heat down and simmer for 10 mins till the carrots are soft.

Squeeze in the juice from the lime. Ladle the soup into a blender and blitz till smooth, or use a handheld blender to whizz till smooth. Taste and add a pinch more salt if you think it needs it. Ladle the soup into warm bowls and garnish with the remaining chopped chilli. Serve straight away.