Summary

Ingredients

• 2 zucchini
• 3 medium potato (s)
• 1 chilli pepper (s)
• 1 medium onion (s), red
• 1 clove garlic
• 750 ml vegetable stock
• 1 can coconut milk
• 2 teaspoons curry powder or paste, depending on the degree spiciness
• Cayenne pepper
• some parsley
• some coriander green
• salt and pepper
• oil

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Instructions

1. Dice the onion, chop the garlic and chop the chilli pepper and sauté together in a saucepan with oil. Grate the zucchini, peel and dice the potatoes, add and sauté for approx. 5 - 10 minutes. Add curry powder or paste to taste. Add the vegetable stock and simmer for 25-30 minutes, stirring occasionally. Add the parsley and a little coriander.
2. When everything is soft, puree the soup in a blender. Return to the saucepan, stir in the coconut milk and let it get hot. Season to taste with curry, cayenne pepper, salt and pepper.