Heat coconut oil in a large pot. Add the chopped zucchini and potato and stir.
Add the green chilli, salt and spices, and stir for minute to coat in the spices. Cover the pot and sweat the vegetables for five minutes.
Now, add in the vegetable stock and coconut milk to the mixture. Cook for another 10 minutes or till the potato is tender.
Using a blender, blend the mixture until smooth. Serve with croutons or ciabatta bread. Enjoy!