For the Indian curry soup, peel and finely chop the onions and garlic. Heat the oil in a pan and sauté the onions and garlic. Remove the seeds from the chili peppers, cut them into small pieces and add them.
Cut ginger into small pieces. Add ginger, cumin and curry powder and sauté for about 1-2 minutes. Then fill up with vegetable soup. Peel and wash potatoes and cut into cubes. Wash and dice zucchini, bell bell pepper and carrots (set aside 4 tablespoons for garnish).
Add the remaining vegetables, potatoes, cinnamon stick and cloves to the vegetable soup and simmer gently for about 20 minutes. Then remove the cinnamon stick and cloves. If you want a thickened soup, you will need to puree it. Then add the coconut milk and bamboo shoots.
If the soup is too thick, thin it with some vegetable soup. Season to taste with lemon juice, salt, pepper and cilantro. Add 1 tablespoon of the finely chopped vegetables to each bowl and top with the Indian curry soup.