Heat 1⁄4 cup of the coconut oil in a large, heavy saucepan over medium heat. Add the jalapeno and onion and cook for 2-3 minutes. Add the garlic and cook an additional 1 minute.
Add the tamari and water or broth to the pot. Bring to a boil and then add the carrots. Reduce heat to a simmer and cook for 3 minutes.
Add the tomatoes and eggplant and cook for 1 minute. Add the green peas and green beans and cook for 2 minutes, then turn off the heat.
In a small saute pan heat the remaining teaspoon of coconut oil and saute the shallots, stirring, until they turn brown and crisp up, about 15 minutes. Set aside.
Bring the soup to a boil again and add the greens. Cook until the greens wilt, no more than 1 minute. Taste the soup and season with salt and pepper as needed. Serve the soup and top with the shallots and dry roasted cashews, if desired.