1. Heat a large soup pot over medium heat. Once hot, add the coconut oil and swirl to melt. Add the onion and sauté, stirring frequently until softened, about 8 minutes.

2. Add the ginger, garlic, and spices, stirring frequently until fragrant, 1-2 minutes. Add the vegetable broth and sweet potatoes, stirring to scrape any browned bits from the bottom of the pan. Increase the heat to bring the soup to a gentle boil, then cover the pot partway and reduce heat to maintain a simmer. Cook for 10 minutes, stirring occasionally.

3. Add the cauliflower and diced pepper, stir, cover the pot partway and simmer for 10 minutes.

4. Add the spinach, coconut milk, and garbanzo beans and simmer for 5-10 minutes, or until the vegetables are tender.

5. Remove the soup from the heat. Add 1-2 teaspoons of miso paste to each serving bowl, along with a few tablespoons of broth from the pot, and mix until smooth. Top each bowl with a serving of soup and stir well to incorporate the miso mixture. Alternatively, mix all of the miso paste with about ½ cup of broth in a small bowl. Once smooth, pour into the soup pot and stir to incorporate.