Chop all ingredients and have them ready to go. So much easier later when there's things burning.
In a large pot, warm the oil over a medium heat. Once it's warm, add the shallots, lemongrass and ginger (original) or the ginger and lemongrass (FODMAP friendly) and cook for a few minutes, until they begin to colour. Add the garlic for the original recipe, and cook an additional few minutes.
Add the chopped carrots, and cook until they begin to develop colour, even stick to the bottom of the pan a little. Use a bit of stock to deglaze the pot, if necessary. Once everything is sizzling and browned, add the remaining stock, and cover with a lid. Add the kaffir lime leaves and/or zest and curry paste for the FODMAP version here. Allow to cook for around 15-20 minutes.
Once the carrots are cooked and easily pierced with a fork, add the chilli sauce and coconut milk and stir to combine. Use a stick blender to blend the soup to a silky texture, adjusting the seasoning and chilli as necessary. Pls note: if you don't have a stick blender and are using a regular blender, LET THE SOUP COOL FIRST. I don't want any first degree burns on my conscience if I can avoid it. Also, I personally have made that mistake with bulletproof coffee and a protein shaker way too many times. Cleaning the roof ain't fun.
For the optional pan fried tempeh, heat some peanut oil over a medium high heat. Add the tempeh, and cook, turning intermittently, until the tempeh is brown. Pour over a good splash of Tamari (it will sizzle) followed by a good splash of maple syrup. Add a handful of pepitas to the mix, and stir to combine. Sprinkle this mixture over each bowl of soup, along with some coconut milk or yoghurt, chilli, and coriander. Serve with a lime wedge, if ya feelin' fancy.