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Add coconut oil to a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
Once melted, add onion and cook, stirring often, for about 3 to 5 minutes until onion has softened.
Add garlic and ginger and cook, giving it a little stir, for about 1 minute until fragrant.
Add carrots and sweet potato.
Stir in tomato paste, curry powder, crushed red pepper flakes, turmeric, ½ teaspoon of salt and ½ teaspoon of black pepper. Cook for 1 minute, stirring as it cooks.
Add the split mung beans and vegetable broth. Stir to combine everything. Increase the heat to high and bring to a boil. Cook for 5 minutes. Then reduce the heat (to about medium-low) to maintain a simmer. Cover with the lid slightly ajar and cook for 10 minutes, stirring occasionally.
Stir in coconut milk, frozen spinach and remaining ½ teaspoon of salt and remaining ½ teaspoon of black pepper.Note: If using fresh spinach instead of frozen, just add during the last couple of minutes of cook time until cooked and wilted.
Bring to a simmer, cover again with the lid slightly ajar and cook for 5 to 10 minutes, stirring occasionally, until the split mung beans are tender and the spinach has broken down and is heated through. Give everything another stir to ensure the spinach has distributed throughout the soup. Serve and enjoy! Yields 4 to 6 servings.