Coconut Curry Vegetable Soup (Alkaline, GF, Vegan)

I got the inspiration for this recipe from a Coconut Manna Curry Soup recipe online, there were edits that I made that I think made it for the better. My dad doesn't like soup, but liked this. My mom doesn't really like curry, but liked this.
FYI, the turmeric in the soup WILL dye your spoons unless they are stain-proof, or metal.

the spoon was once all blue, but was very cheap

finished soup, without the sprouts, green onion & mint

one serving

5, 1 1/4 cup servings

1 sweet onion, chopped
1 red bell pepper, chopped
1 Tbs coconut oil (if you don't have any, I've used olive oil in place & its fine)
1 large zucchini, diced
2 carrots, diced
3 tsp minced garlic
2 celery stalks, chopped
4 cups coconut water
1 lime, juiced
2 tsp cumin powder
2 packages stevia powder
1 Tbs Bragg liquid aminos
2 tsp turmeric powder
1 inch fresh ginger, finely chopped (or 3 tsp ginger powder)
dash of cayenne pepper
1/2 cup coconut milk
2 green onions, finely sliced, divided in half
1 cup bean sprouts
3 Tbs fresh mint, finely sliced (you can use fresh basil or cilantro instead)

In a medium-large pot saute onion, garlic and red pepper in coconut oil.
Cook until onions become clear, then add the coconut water, heat to a low simmer.
Now add the zucchini, carrots, and celery, simmer (low) until they are slightly tender.
Add the lime juice, cumin, stevia, Braggs, turmeric, ginger and half of the sliced green onions. Stir all together until spiced are dissolved, then add coconut milk. Mix in well, then turn off the heat, sprinkle in cayenne pepper. If you like it hot, you can add more cayenne.
Allow to sit for 5 min. Serve and garnish with bean sprouts, green onion and mint.