Cut Carrot into 1 inch long rounds. Chop ginger, garlic and onion. Heat butter in a pan and saute ginger, garlic, onion and Prawns for a while. Add carrots, bay leaf and 4 cups of water and bring to boil. Reduce heat and cook on law flame till carrot and prawns are done well. Remove the Prawns and bay leaf and puree the soup batch by batch and return to pan. Add fresh Ornage juice and heat through.Adjust taste with salt and pepper and serve in 3 bowls.Put 2 prawns in each bowl and top with a tbsn of cream of coconut and a mint leaf.