In a large pot heat olive oil and add onions, celery and carrots. Fry for a couple of minutes. Add mushrooms and fry for 2 more minutes. Add vegetable stock and bring to a boil.
Simmer until vegetables are almost cooked. Add chestnuts, cinnamon and coconut milk. Bring to a boil again.
Add the orange peel and juice. Season with salt and pepper. Blend with a hand blender or kitchen machine until creamy. Serve and enjoy!