Heat the coconut oil in a frying pan. Fry the onion for 2 to 3 minutes, until translucent.
Add the garlic, ginger and spices and cook for a further 2 minutes, stirring well.
In a large saucepan, bring the water to the boil. Add the chopped vegetables and the onion/spices and simmer for 20 minutes.
Puree the soup in a blender until it has a smooth consistency. Season well with salt and pepper to taste.
