1. Heat oil in a large pan. Add curry paste, onion, garlic and carrot, cook, stirring, until vegetables are coated.

2. Add water, stock, lentils, kaffir lime leaves and lemon grass to the pan. Bring to boil and add mushrooms. Simmer, covered, for about 10 minutes, or until lentils are tender.

3. Stir in evaporated milk, and a few drops of coconut essence. Season with pepper. Stir over heat until hot.

4. Serve hot soup garnished with baby spinach leaves and finely sliced red chilli.

Tip: Soup can be made up to three days ahead. Keep covered in the fridge. Garnish just before serving.

This healthy eating recipe has been checked to ensure it meets the Heart Foundation's recipe development guidelines.