Measure all the veggies, wash, chop them and keep them ready.
In a thick bottom pan, put the olive oil and heat on low.
Now add the chopped ginger and saute till pink. Add chopped green chillies for extra flavour if you want.
Add all the washed veggies to the pan and raise the heat.
Add the salt and pepper, keep cooking till the veggies release their water.
Now lower the heat and sprinkle the dessicated coconut on top.
When the coconut mixes well in the veggies, then add the diluted coconut milk to the pan and cook on low heat.
Switch off the heat and allow the soup to cool down.
Transfer this soup to a blender and grind it till a fine consistency is achieved.
Put the soup back in the pan and boil for a few minutes.
Before serving drizzle some freshly beaten cream on top.