Carrot-Coconut Soup with Mango

3 large carrots, peeled and julienned
1 inch long piece of fresh ginger, peeled and chopped
1/2 bunch green onions, cut into rings
1 tsp curry paste
2 Tbsp oil
1 L vegetable broth
2 red peppers, cut in long, thin strips
1 can coconut milk
Juice of 1/2 lime
1 mango, peeled and chopped
1 Tbsp each fresh chopped chives and parsley

Heat the curry paste and vegetables in oil. Cook for a few minutes. Pour in the vegetable broth and cook for 15 minutes. Take out 1/3 of the vegetables, and puree the rest with a hand blender. Put the vegetables back in and add the coconut milk, lime juice, and mango. Serve strewn with the chives and parsley.