- Heat oil in a large stock pot over medium-high heat. Add onion, garlic and ginger, and sauté for 2 minutes. Stir in curry powder and lemon zest, and cook for 2 minutes, until curry is fragrant. Add pepper, carrots, zucchini, and jalapeños, and stir to combine. Add broth, water, bay leaves and salt, and bring to a boil.
- Stir in potatoes and return to a boil. Reduce heat to medium and cook until potatoes are fork-tender, about 10 minutes.
- Meanwhile, heat a pan with 1 inch of oil over moderate heat. Gently drop a rice paper wedge into the oil and fry until crisp,1-2 seconds. Remove and drain on paper towels. Repeat for remaining rice paper wedges.
- When potatoes are fork-tender, remove bay leaves. Ladle soup into bowls and top each serving with a crispy rice paper and chopped cilantro.
