Cook spaghetti with salt as per package instruction.  Drain and set aside.

In a pan heat butter and add ginger garlic paste.

Add onions and saute until golden.

Add the green chutney and mix well.

Add in the mushrooms and carrots and saute on low flame for three minutes.

Finally add in the stock and garam masala and adjust seasoning.

Let it boil for 2-3 minutes on low flame.

Remove from flame and set aside.

For serving, place some spaghetti in a bowl and pour the soup on top.

Garnish with grated carrot and coriander leaves.

Serve immediately.