Rough chop all of the vegetables and add them to a saucepan.
Barely cover with vegetable stock or water.
Add spices. Bring to boil then reduce heat and simmer for at least 20 minutes, until vegetables are very soft.
Process with an immersion blender or in batches in blender until smooth.
Return to pot. Add coconut cream and combine.
I find this soup is even better if refrigerated at this point and warmed the next day. It gives the spices a chance to combine and develop! This soup freezes very well so make a double batch and freeze!
Usually better the second day, although delicious the first day too.Leftover can be refrigerated 3-4 days.This soup freezes very well. Pack into freezer bags and freeze up to 1 year.Serve with sandwich or salad for a complete lunch.