For the curry carrots, peel the carrots and yellow carrots and cut into small pieces. Peel the onion and cut into coarse pieces.
Heat the oil in a pot and fry the onion for about 1 minute. Then add the carrot pieces and fry both well. When the vegetables have taken some color, pour so much water until the water is 3/4 covered.
Now simmer until the vegetables are firm to the bite. Then pour away the cooking water and pour the vegetables with the coconut milk.
Season with the curry, bouillon cube, salt, ginger, lemongrass and the curry paste. Simmer for a few minutes.