Heat a saucepan and add the coconut oil. Throw in the chopped onion and turn the heat down. Fry gently for 2-3 minutes. Add the peas, fry for another 2-3 minutes, then add the coconut milk and simmer for a further 10 minutes until the peas are soft.
Remove the soup from the heat and whiz with a hand blender until smooth and creamy. Season to taste with salt, pepper, curry, sweet paprika and chilli. Divide the soup between the bowls and sprinkle with the parsley and coriander leaves.
GF – make sure the ingredient doesn’t contain traces of gluten!