Heat the oil and spice mix over a medium flame in a large Dutch oven until spices are just fragrant. *Watch* them so they don't burn, as the coconut oil has a high heat point. Lower heat immediately once fragrant.2. As you're chopping the vegetables, add them to the pot and stir to coat in spices. Add a splash of water as you chop to keep the vegetables steaming. 3. Add remaining spices, water, and nutritional yeast. Stir and raise heat to bring the liquid to a boil. 4. Once boiling, lower heat to simmer, cover, and cook for about 20 minutes, or until the vegetables are very soft when pierced with a knife. Remove from heat and let cool 5-10 minutes. 5. Blend with an immersion blender until creamy. If you're using a food processor or blender, you must wait until the soup is cooled to room temperature.6. Add spinach to warm soup and stir to incorporate, until the leaves are wilted.