Melt the coconut oil in a large saucepan over a medium heat. Add the garlic and ginger and sauté for 2 minutes until lightly browned, then add the spice blend, potatoes, carrots, sun-dried tomatoes, bunch of thyme and bay leaf, stirring for a few minutes to marry the flavours in the oil.
Pour in 1 litre of the boiling water, cover and simmer for 20 minutes until the potatoes and carrots are soft. Take off the heat, remove the thyme bunch and bay leaf and add the spinach and the remaining 200ml water. Cover and cook for a further 2 minutes to wilt the greens.
Serve the soup as a consommé or blend the ingredients with a stick blender until the soup has a smooth consistency.
Divide the soup among bowls and garnish with a dash of the ras el hanout spice, some freshly grated ginger and extra thyme leaves.