Cook zucchini in a medium pot over medium heat with the coconut oil, red onion, sea salt and pepper, until very tender, about 10-15 minutes.

Add the vegetable broth and continue to cook for another 5 minutes or until the soup is warm throughout.

Remove from the heat and transfer to a food processor and puree until smooth.

Divide into serving bowls and serve warm with almonds, tarragon and lemon zest for garnish.