Dice the onion, the garlic cloves and the piece of ginger.

Heat up the olive oil in a big pot.

Add the onion, garlic and ginger. Sauté for a few minutes.

Peal the kohlrabi and cut it into medium chunks.

Cut the potatoes and carrots into medium chunks.

Add them to the pot and sauté shortly.

Pour the broth and the coconut milk on the vegetables.

Bring everything to a boil.

Reduce the heat and simmer until all vegetables are cooked.

Purée the soup.

Season with salt, pepper, turmeric, nutmeg.

When serving, sprinkle fresh coriander leaves and red pepper flakes on each soup bowl.