Spicy carrot soup

Peel the carrots if wished and slice thin; put in the pot with just enough water to get them going.

Cut the bell pepper flesh off the core in thin strips and add with just enough water to keep everything submerged.

Cut the green onion whites into rounds and add; cut the greens on the bias and keep for garnish.

Roughly peel the ginger, cut across the fibres, and add; stir.

Season with fish sauce and gochujang.

Zest the lime and keep the zest with the green onion greens; keep the lime to juice at the end.

Add celery seeds; cook until the vegetables are soft, then taste for seasoning.

Kill the heat and stir in more water to the brothiness wanted; readjust seasoning if a lot of water is added.

Add a pinch of sugar, then the lime juice to taste.

At the last second stir in the green onion greens and zest; ladle into bowls.