Heat a large pot/dutch oven on low flame
Add olive oil
Add onions, carrot, bell pepper, poblano pepper and saute for 2-3 minutes
Add garlic and ginger, saute for 1 minute
Add potatoes and frozen peas - saute for 5 minutes
Add curry powder, salt, chili flakes and pepper - saute for 2 minutes
Add tomatoes, tomato paste and beans - stir to combine
Increase heat to low-medium and add water, stirring to combine
Cover with a lid and allow to simmer (not boil) for 20 minutes, stirring occasionally
Remove lid after 20 minutes and add mushrooms
At the same time, ladle out a few spoonfuls of broth into a separate bowl
Cover the soup once more and allow to continue cooking on low-medium heat, for 10-15 more minutes (until veggies can be pierced with a fork)
Into the warm broth ladled out, add miso paste and stir to combine - making sure the clumps are dissolved
Set miso mixture aside until the soup is ready
Remove the soup from heat and add lemon juice, miso mixture, chopped cilantro and raw turmeric - stir to combine
Serve warm with your favorite grain, we used brown rice!