Heat the coconut oil in a large sauce pan and sauté the mushroom until they are brown and tender. Remove the mushrooms onto a paper towel using a slotted spoon.

At low to medium heat, add all the spices, garlic, and shallots to the oil and cook for a minute until they start to become aromatic.

Add the onions, red pepper, carrots, and ginger, and cook, stirring, until everything starts to cook and is well coated with the seasonings.

Add the vegetable broth, bring to a boil, then lower to a rolling simmer. Simmer mixture until the carrots become very soft, about 20-30 minutes.

Using and emersion blender, or a conventional blender, puree the mixture until it is smooth. If you use a conventional blender you will need to do it in safe batches and be careful when turning on the blender as the hot liquid will cause combustion. Start at low speed.

Return the pureed mixture to the stove, bring back up to a rolling simmer, and add the mushrooms, cashew butter, coconut milk, and lime juice. Simmer for another 10 minutes until it becomes a silky, well blended sauce.

Add the kale or greens and mix just until the greens are wilted. Taste for salt and pepper. Serve with aromatic rice or for a complete protein profile, serve with some cooked quinoa.