Fry the diced onion in hot olive oil, then add the thinly sliced carrots and roast briefly. Add curry powder and honey. Stir briefly and deglaze with a good dash of white wine. Simmer until the liquid has almost boiled off. Then add the orange juice, ginger and vegetable stock. Simmer for about 20-30 minutes, until the carrots are tender. Then add the coconut milk and curry paste. Stir and bring to the boil briefly. Puree everything well with the hand blender and - if necessary - season with salt.
Tip: If you want it spicier, you can increase the amount of curry paste. But be careful - it will be very hot!
To serve, either let the frozen shrimp rise in the hot soup and serve, or put the pre-cooked shrimp (not frozen) in the plates and fill the soup on top.