Red lentils simmer with curry-sweated onion, garlic, and carrot until broken down, then cauliflower, coconut milk, ginger, and lime join in; a partial blend gives this vegan soup its creamy body.
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Heat coconut oil 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 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.
Season to taste with salt and pepper. Garnish with cilantro and shredded coconut.
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