Chope the onion, carrot, potato, zucchini, and garlic.
In the same pot in which you will cook the soup, add the butter, let it melt, then add the chopped onion, and the dry herbs (savory, thyme, oregano, and bay leaves). Sautee for about 5min. on medium heat.
Add the chopped garlic and cook a minute or two before adding the chopped carrot, pot, and zucchini.
Add salt and pepper. Mix everything well.
Add the coconut milk, split peas, and freshly grated turmeric and ginger. Mix everything.
Chop the parsley and add to the pot.
Add the water and the olive oil. Cover and cook on slow to medium heat for about 50min. Stirring ocasionaly.
Taste the soup midway through cooking, if it needs more salt or spices.
If you don't have all the herbs or missing some, just use what you have available. Even pre-mixed herbs, like Italian mix, will work just fine.