Wash and chop your bell peppers and carrots into bite-sized pieces. Remove the outer layer from your onion and chop it into thin slices.
In a large pot over medium heat, add 6-8 cups of water and boil. Once the water is boiling, add in your chopped peppers, carrots, and onion. Turn the heat down to medium and let the veggies simmer.
After 10-15 minutes, the veggies should be soft (you should be able to stick a fork through them). Carefully drain the veggies in a colander.
Add the veggies, veggie stock, and coconut milk to a high-powered blender. Blend until the veggies are puréed, but not completely smooth.
Add your seasonings / spices to the blender and blend for 10 seconds. Taste and add more broth, sea salt, etc.
Pour the soup into a bowl and top with hemp seeds, toasted walnuts, croutons, etc.
Store the remaining soup in the fridge, covered, for a few days.