Heat olive or avocado oil in a large pot over medium heat. Add onion and garlic. Cook for about 5 minutes, until onions are translucent.
Add curry paste and cook for 1 minute.
Add coconut milk, water, broth, salt, and pepper, and bring to a boil.
Add broccoli and cover with a lid. Cook until broccoli is tender — about 10-15 minutes (check softness with a fork).
Add spinach and coriander and cook briefly until wilted.
Remove from heat and either carefully use a high-powered blender or an immersion blender to purée the soup to your desired consistency.
Serve and squeeze fresh lime juice on top (adjust to taste). And enjoy!
