Start by washing and peeling the carrots. Slice them into small rounds for even cooking. Grate the ginger and mince the garlic. Prepare the serrano pepper by removing the seeds and finely chopping it. Chop any additional vegetables you plan to use.
In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the carrots, ginger, garlic, and serrano pepper. Sauté for about 5 minutes until the carrots begin to soften.
Pour in the 14-ounce can of coconut milk and add 1 cup of water. Stir to combine and bring the mixture to a gentle simmer. Let it cook for about 15-20 minutes, or until the carrots are tender.
Once the carrots are cooked, remove the pot from heat. Using a blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend partially so that some carrot pieces remain. Return the blended soup to the pot.
Stir in 3 tablespoons of soy sauce, the juice of 2 limes, and a chopped stalk of lemongrass. Taste and adjust the seasoning as necessary. Keep the soup warm over low heat.
In a skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the prawns and cook for about 2-3 minutes on each side, or until they turn pink and opaque.
To serve, ladle the carrot ginger soup into bowls. Top with cooked prawns and garnish with fresh parsley. If using additional vegetables, sauté them briefly in the skillet and add them to the soup for a burst of color and nutrition.
