Warm the ghee in a large pot over low heat. Add the coriander, turmeric, and onion powder. Stir to coat, and let the spices bloom for about 2 minutes.
Add the celery, zucchini, and cucumber. Stir to coat in the spices, raise the heat slightly, and cook for about 3 minutes just to brown.
Add about a 1/2 cup of water (you won't cover the vegetables), cover the pot, and cook for 20 minutes on medium heat.
Remove from heat, and blitz with an immersion blender until smooth.
Stir in the parsley, dill, coconut flakes, and lime juice.
Add the prepared rice or lentils to bowls, and spoon the vegetable soup over the top. Drizzle ghee/tahini over each bowl, and sprinkle with flaky sea salt.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be eaten warm or at room temperature on especially hot days.
