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.