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Wash the potatoes and carrots, cut in small chunks, place in water in pot and turn on medium heat.
Add better than bouillon to the pot of carrots and potatoes.
While that cooks, cut up onion and mushrooms and put in a cast iron skillet with coconut oil over medium heat.
Sprinkle coriander and cumin on the onion and mushrooms, stir to coat. Turn down heat to low when they start to soften.
Chop the garlic and cut the entire green onion into small pieces. Once the onion and mushrooms are cooked, add the garlic and green onion and cook another minute.
Add the 1 cup of frozen peas to the onion/mushroom mixture. Stir to incorporate. Turn off the heat. (They’ll thaw and get hot enough if you’re using cast iron)
Check the potatoes. If you cut them up small enough, they should be cooked by now. If so, turn off heat and use an immersion blender to purée the potatoes and carrots. It’s soup now. Ta-Da!
Add the skillet mixture to the soup.
A dollop of coconut cream makes a nice garnish.