Add oil to pan and cook off onion and spices (not the cumin), add onions and sweat off for 5 mins. Add carrots, garlic and potatoes for a further 5 mins.

Add stock and cook down for about 30 minutes, keep topping up as it reduces.

Blitz and add the juice of all clementines and the grated rind of 2. Season and taste. Leave on a medium heat.

Whilst soup is cooking dry fry the seeds and coconut in a pan with the cumin and sea salt.

Add the spinach and coconut to the soup and stir. Top the soup with the toasted seeds and coconut etc. Grate the remaining clementines over the soup, sprinkle chilli flakes and drizzle the garlic oil. Serve.