In a large pot, warm the extra virgin olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes until it’s translucent and fragrant.

Stir in the minced garlic and freshly grated ginger, cooking for an additional minute until your kitchen fills with their delightful aroma.

Mix in the red curry paste, turmeric powder, and ground cumin. Stir to coat the onion mixture and let the spices toast for 2-3 minutes to enhance their flavors.

Pour in the vegetable broth and full-fat coconut milk, stirring well. Bring the mixture to a gentle simmer to allow those flavors to meld beautifully together.

Add the rinsed red lentils to the pot, mixing thoroughly. Let the soup simmer for 20-25 minutes until the lentils are tender and begin to break down, creating a cozy texture.

Stir in the soy sauce or tamari and freshly squeezed lime juice, tasting and adjusting the seasoning as needed to achieve a perfect balance of flavors.

For a creamier soup, use an immersion blender to blend part of the soup until it’s smooth, but feel free to leave some chunks for added texture if you prefer.

Ladle the soup into bowls, garnishing each bowl with fresh cilantro leaves and lime wedges for a zesty kick.