Heat the oil in a frying pan and lightly sauté the finely chopped onions.
Peel, clean and slice the carrots, add to the onions in the saucepan and stir-fry for a few minutes.
Drizzle the juice of one lemon over the carrots, add vegetable soup and simmer for about 15 minutes.
Puree the vegetables with a hand blender, add coconut milk and heat the soup again briefly.
Season with curry, salt and cayenne pepper. Sprinkle coarsely chopped coriander leaves over the soup and serve.