Sorry, no pic with this one - I ate it twice, over rice and greens, and forgot both times!
Fry onion, garlic, ginger and chilli in fry spray - I used a bit much chilli so be careful! - then add about 4 medium carrots, chopped, along with enough stock to cover and a tbsp of Red Thai curry paste. NB check that your paste is veggie - Tesco's own is, or you can get it in HF stores. Simmer until the carrots are tender then add 1/2 a tin of reduced fat coconut milk and blend until creamy. Add plenty of chopped flatleaf parsley to serve.
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