Heat coconut oil in a large saucepan. Add the shallots and ginger and cook until the onion is soft. Add the red pepper, sweet potato and broccoli and stir well.
Add the vegetable stock and cover.
Bring to the boil, and reduce heat. Simmer for about 15 minutes or until the potato has softened.
Add the coconut milk and stir well. Season with freshly ground black pepper and sea salt to taste and with lemon juice and fresh coriander.