Saute shallots, carrots, grated turmeric, ginger and garlic with coconut oil over medium heat.
Allow flavours to release from sauteing for a couple minutes.
Add sweet potato, green onion and black pepper add a little more coconut oil if needed.
Saute for 4 more minutes to allow flavours to combine well.
Add chicken or vegetable stock and miso paste.
Bring to a boil and allow to simmer for 20 to 30 minutes.
While soup is cooking, add butter flavoured coconut oil to hot pan, temper cumin, coriander and anise seeds for a couple minutes and add peppers.
Saute well and add black bean pasta. Mix well and remove from heat.
In a small bowl, add lemon zest to Kefir.
Ladle some hot soup into a bowl, place desired amount of red peppers and pasta on soup, garnish with lemon Kefir and basil micro greens.