Mince the garlic, ginger, red chili and spring onion and fry in a saucepan until the onion turn soft.
2
Cut the carrots and add to the saucepan. Fry for about a minute, and add the vegetable stock. Let simmer under a lid for about 15 minutes or until the carrots are fullt cooked through.
3
Heat up some sunflower oil to a frying pan and fry one rice paper at a time, until the rice paper turn crispy and white. Transfer to a cooling rack and sprinkle over with some salt.
4
Add the juice of the orange to the soup, and whizz the soup with a stick blender or in a food prosessor until smooth. Add optional extra chili and spring onion, and serve with crispy rice paper puffs.
