For the carrot salad with orange-coconut dressing, first bring the vegetable soup to the boil with coconut milk, coriander, allspice, ginger and cinnamon. Cover and simmer carrots in it for about 5 minutes until al dente. Drain carrots. Collect cooking liquid. Mix carrots with 3 tablespoons lime juice.
For the dressing, reduce the cooking liquid to 150 ml. Mix in orange juice. Mix the still warm carrots with the dressing. Season salad with salt, chili and lime juice, let cool and infuse. Mix the spring onion and coriander into the carrot salad with orange-coconut dressing.