Spicy zucchini soup, with a twist

Ingredients for 4 servings:

• 150 g bacon
• 1 bell pepper(s), red
• 150 g celeriac
• 2 m.-sized onion(s)
• 1 kg zucchini, pitted
• 2 garlic cloves
• 500 ml vegetable stock
• 400 ml coconut milk
• 1 tbsp paprika powder, sweet and hot mixed
• 1 tsp curry paste
• 2 stalks of thyme
• 5 sprigs of chives or parsley
• 1 pinch of cinnamon
• salt and pepper
• 2 tbsp, heaped crème fraîche
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Brown the bacon in spicy oil. Add the diced onions and fry for 2-3 minutes until translucent. Add the garlic and fry for about 2 minutes. Transfer to a suitable pot and add the chopped vegetables. Briefly fry on high heat, then reduce to medium heat and simmer covered. After about 5 minutes, add the paprika and curry paste. Add fresh thyme, if desired. Deglaze with vegetable stock and coconut milk and simmer for about 15 minutes. Finally, season with cinnamon, salt, pepper, and crème fraîche. Purée with a hand blender. Sprinkle with chives—parsley will also work, of course. Enjoy with baguette.