Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Line a large rimmed baking sheet with Gefen Parchment Paper. Place carrots, zucchini, and onion on the baking sheet in a single layer, keeping each vegetable separate. Drizzle generously with olive oil. Roast for 30 minutes. Toss and roast another 10 minutes.

Meanwhile, heat one to two teaspoons olive oil in a large (five to six-liter) pot. Add garlic and sauté for two minutes, or until fragrant. As soon as the veggies are finished roasting, add them to the pot. Add water and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Remove pot from heat and let cool for a few minutes. Blend with an immersion blender. Add salt and pepper, lemon juice, and cayenne pepper. Add the coconut or walnut oil and stir together well.

Heat two tablespoons olive oil in a frying pan. Add onions and sauté over medium/high heat for five minutes or until golden. Add mushrooms and continue sautéing until soft, approximately five to seven minutes, stirring occasionally.

Season with salt and pepper.

Ladle soup into a bowl. Place a heaping tablespoon of the onion/mushroom mixture in the center of each bowl.