In a large pot over medium heat, melt coconut oil. Once sizzling, add the onion. Sauté for 2 minutes, or until translucent and slightly golden.
Add garlic, red pepper flakes, salt and pepper. Sauté for another 2 minutes. Add in the red bell pepper and carrots. Cook for another two minutes, stirring frequently.
Pour in the vegetable broth and coconut milk. Increase the heat to medium high and bring to a low boil. Add the lentil and stir. Once the soup comes to a boil, reduce the heat to medium-low for a slow simmer.
Add the soy sauce, curry paste, turmeric and ground ginger. Stir soup and continue to cook for 13-15 minutes, or until carrots are fork-tender and lentils are cooked through (lentils cook quickly so be careful not to over-cook). If mixture becomes too thick, add a splash of water or vegetable broth to thin as needed.
Serve immediately with chopped cilantro if desired. Leftover will keep in airtight container, refrigerated for up to 5 days or in freezer for a month.
Nutrition information is a rough estimate of 1/4 of the recipe without toppings