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Peel and finely chop the onion and large garlic clove. Rinse the zucchinis, removes the ends and chop into chunks. These pieces don't have to be very neat, as the soup is going to be pureed.
Roast a handful of almond shavings in a dry skillet until they're beautifully golden brown.
Heat olive oil in a medium-sized pan and sauté the onion and garlic for a few minutes. Add the zucchini chunks and cook some more. Add ground ginger, lemongrass and cumin and stir well.
Pour in the vegetable stock and bring to a boil. Turn down the heat as soon as the soup starts to boil and let it simmer for about 10 minutes.
Stir in the coconut milk and create a smooth soup using a blender or immersion blender. Season the soup with pepper and salt and serve with some roasted almond shavings. Enjoy!