This is how you make it
- Cut the onions into rings or pieces.
- Halve the carrot lengthwise and cut into oblique slices.
- Do the same with the zucchini and the bell pepper.
- Fry the onion in olive oil for 2 minutes until translucent. Add the carrot and fry 1 minute.
- Add the miso or curry paste, fry briefly and deglaze with 500 ml water.
- Then add the vegetables, together with the coconut milk and the peanut butter. Let the soup simmer for about 5 minutes.