Melt coconut oil in a large pot over medium heat, add onions and sauté gently for 2 minutes. Add stock, turn up heat to high and bring to a boil. Add carrots, leek, parsnip and rutabaga and simmer for 15 minutes. Add all remaining ingredients and simmer for an additional 5 minutes. Remove from heat and blend with a hand held emersion blender until somewhat smooth. Serve immediately.