wash the courgettes, cut off the lid.
carefully hollow out the zucchini ball with a tablespoon of water
put the zucchini flesh to one side
peel and halve the Jerusalem artichoke roots
cut a Jerusalem artichoke root into slices and put aside
wash and peel the spring onions and cut them into rings.
heat the oil in a saucepan
put the zucchini flesh, Jerusalem artichoke and spring onions in the pot
fry for approx. 2 min on medium heat
add the coconut milk and vegetable stock
Add 1 tablespoon curry paste, apple vinegar, nutmeg and pepper.
simmer for approx. 20 min at medium heat, stir again and again
during which the Jerusalem artichoke root slices in a pan crispy fry
puree the soup with a hand blender
season to taste with salt, pepper and curry paste
serve in the hollowed out courgettes
with the crispy fried Jerusalem artichoke slices decorate