Using a sharp vegetable knife, finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and juice and hot curry paste in a small saucepan. Bring the mixture to the boil, cover with a lid and simmer for about 10 minutes, or until tender.

Process the mixture in a blender or food processor until smooth. Leave to cool completely.

Stir in the yogurt, then tear the basil leaves into small pieces and stir them into the carrot mixture.

Add lemon juice, Tabasco, salt and pepper to taste and serve.