Peel ginger, onion and garlic and chop finely. Divide the cauliflower into florets and slice the zucchini. Sauté the onion in oil until soft, mix in the curry powder and sautée. Add carrot and garlic and fry. Add soup, season with ginger. Simmer until cauliflower are firm. Add zucchini and peas to the curry and simmer covered for 4 minutes. Stir in cream and season with salt, pepper and lemon juice.