Heat oil in a large pot over medium low heat. Add onion, celery and bell pepper and saute for 10 minutes until softened.
Add zucchini, garlic, chili paste, and ginger and saute for 2 minutes.
Add water, bouillon, lime zest, and honey and bring to a boil, reduce heat, and simmer for 10 minutes.
Stir in spinach and 1/2 cup cilantro, heat through and puree with an immersion blender or in batches in a blender.
Stir in peas and garbanzo beans and heat through. Remove from heat.
Stir in fresh tomatoes, lime juice, orange juice, 1/2 cup cilantro and green onions.
Serve hot, warm or chilled.
* If you're craving creaminess add a dollop of nonfat yogurt or stir it into the soup. If you would like it thicker, puree some peas or garbanzo beans into it. This would be great with grilled chicken breast or shrimp too. To make it heartier you could also add corn and serve it over cooked brown rice. You could also go all green and use green tomatoes or tomatillos.