In a medium pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add a diced medium onion, and sauté for about 3-4 minutes until the onion is translucent and fragrant.

Stir in 2 minced garlic cloves and 1 tablespoon of freshly grated ginger into the pot. Cook these aromatics for an additional 1-2 minutes.

Add in 2 tablespoons of red curry paste and 1 teaspoon of turmeric powder, cooking for about 1 minute until spices are fragrant.

Stir in 1 cup of rinsed red lentils, followed by 4 cups of vegetable broth and 1 can of full-fat coconut milk.

Once boiling, reduce the heat to low and cover the pot, letting it simmer for about 20 minutes until the lentils are tender.

For an extra smooth texture, use an immersion blender to blend the soup directly in the pot until desired consistency is reached.

Remove the pot from heat and stir in 2 tablespoons of soy sauce and the juice of 1 lime.

Ladle the warm soup into bowls and garnish with freshly chopped cilantro.