Peel and slice onions, slice carrots.
Heat a tablespoon of coconut oil in a pot, then add the vegetables and cook on medium, stirring regularly, for a couple of minutes, until the vegetables soften.
Then add lentils, split peas, pumpkin, ginger garlic paste, spinach and pour over water. Add more water if needed.
Season to taste, bring to a boil and then cook on low flame for about 30 minutes, or until the lentils and vegetables are cooked thoroughly.
Remove about half the soup from pot and blend it with an immersion blender.
Blend until smooth to your liking, then add it back to the rest of the soup and stir to combine.
Serve hot.
