Zucchini, potato and coconut soup

Ingredients for 2 servings:

• 2 zucchinis
• 3 m.-sized potatoes
• 1 chili pepper(s)
• 1 m.-large onion(s), red
• 1 garlic clove(s)
• 750 ml vegetable stock
• 1 can coconut milk
• 2 tsp curry powder, or paste, depending on how spicy you want it
• Cayenne pepper
• some parsley
• some coriander leaves
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Vegan, with curry

Dice the onion, mince the garlic, and finely chop the chili pepper, and sauté them together in a pan with oil. Grate the zucchini, peel and dice the potatoes, add them, and sauté for about 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 some cilantro. Once everything is tender, puree the soup in a blender. Return it to the pan, stir in the coconut milk, and heat through. Season to taste with curry powder, cayenne pepper, salt, and pepper.