Step 1

In a large non-stick saucepan, heat up the olive oil. Add the ginger, garlic and the chilli and fry for a couple of minutes until fragrant.Add the grated carrot and fry for another few minutes, string occasionally so the ingredients don't stick.

Step 2

Add the liquid vegetable stock over the carrot mixture and bring to a boil. Reduce the heat and simmer for 15 minutes, uncovered.

Step 3

Using a handheld blender, carefully blend all ingredients into a cream. Serve immediately and decorate with sesame seed if you'd like.