Onion, carrot, and garlic sweat in ghee with curry powder before red lentils simmer until they collapse; partially pureed for body, the pot finishes with coconut milk, ginger juice, and a squeeze of lime.
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Heat ghee in 3-quart pot over medium-low flame; add onion, salt, garlic, carrot, and curry powder. Sweat vegetables covered, stirring occasionally, until they begin to soften, about 10 minutes .
Add lentils, stock, and bay leaf. Cover and bring to over high heat. Reduce heat to , and cook partially covered until lentils are broken down, approximately 30 minutes . Remove bay leaf. Add cauliflower florets and until florets are tender. Remove 2 cups of soup and purée in blender until creamy. Add blended ingredients back to pot.
Add coconut milk, ginger juice, and lime juice. Stir to combine.
Season to taste with salt and pepper. Garnish with cilantro and shredded coconut.
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