Wash and peel the soup greens, carrots and potatoes, cut into small cubes and prepare

Clean and chop the onion, garlic, chilli pepper, parsley, peel and grate the ginger root

Sauté the onion, garlic, chilli and ginger in a saucepan with oil

Add the vegetable cubes and sauté everything for a moment

Deglaze with the broth and simmer for about 20 minutes until the vegetables are soft

Use a blender to puree the soup until it is nice and creamy

Now add the coconut milk and simmer again briefly

Season to taste with salt, pepper and sugar

Serve with the creme fraiche and the chopped parsley