Peel and cut the vegetables and the onion.
Heat the oil in a deep saucepan, then soften the onion, add the vegetables, cook for 5 minutes then add the curry paste and cook during 2 minutes.
Add stock and bring to boil. Cover and reduce the heat, cook until vegetables are tender around 30 minutes.
Place the vegetables in a blender and add progressively the stock and the coconut milk and mix until smooth.
Serve with coriander and lime zest on the top.