Heat coconut oil in a large soup pot over medium to high heat.
Add onions, carrot, zucchini, garlic and a pinch of salt and pepper. Cook for 3 minutes or until onion has softened.
Add curry powder and tomato paste and stir into the vegetables until combined. Mix for 1 minute.
Add the potatoes, green split peas, water and a pinch of salt and pepper.
Bring to a boil, then let simmer for approximately 50 minutes or until the green split peas are fully cooked through.
Take the soup off heat and mix in the coconut milk.
Season with salt and pepper to taste.