Heat the coconut oil in a large soup pot over medium heat. Add the onion and sauté for about 5-8 minutes, stirring occasionally. Add the garlic, sweet potato, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes.
Add 6 cups of vegetable stock and beans. Bring to a boil. Reduce heat and simmer for about 30 minutes.
Stir in coconut milk and spinach. If soup is too thick add a bit more stock or water. Season to taste with plenty of salt, pepper, and crushed red pepper flakes to taste.
Use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go!