Peel and dice the onion. Peel and finely dice the garlic clove. Heat the butter (2 tbsp) in a small saucepan, fry the onion cubes with the garlic clove cubes in them. Add the peas (frozen / 300 g) and fry for a few minutes. Deglaze / pour in the coconut milk (165 ml) and add mild curry powder (½ teaspoon), vegetable broth from ANKERKRAUT *) (½ teaspoon), sugar (½ teaspoon), lemon zest (1 teaspoon), lemon juice (1 teaspoon), coarse sea salt the mill (3 big pinches), colored pepper from the mill (3 big pinches), freshly grated nutmeg (1 big pinch) and let everything simmer for about 5 minutes. Puree finely with the hand blender and fold in the freshly grated Parmesan. *) Vegetable broth from ANKERKRAUT / Ingredients: sea salt, dried carrots, onions, celery, mustard flour, leek, parsley, black pepper, garlic, lovage, nutmeg, turmeric and fennel seeds