Gather all ingredients.

Heat sunflower oil in a saucepan over medium heat.

Add finely chopped ginger and garlic and sauté for 2-3 minutes, until fragrant.

Add finely chopped spring onions and cook until transparent, about 2-3 minutes.

Add finely chopped carrots and coriander leaves; mix well.

In a small bowl, combine corn flour with 1/4 cup of water, ensuring no lumps.

Add water and the cornflour mixture to the saucepan.

Bring the soup to a rolling boil.

Add salt and black pepper to taste.

Once the soup has come to a boil, turn off the heat.

Stir in freshly squeezed lemon juice.

Mix well and serve hot.