In a large saucepan, heat the vegetable oil over medium heat.
Add the chopped onions and sauté for a couple of minutes until softened.
Stir in the chopped garlic and chopped ginger, and cook for another 2 minutes.
Add the sliced carrots, cauliflower florets, red lentils, vegetable broth, ground coriander, turmeric, chopped lemongrass, salt, and pepper.
Bring to a simmer and cook for 30 minutes, or until the vegetables and lentils are tender.
Using a blender or hand blender, puree the soup until smooth.
Pour in the coconut milk and blend again until well combined.
Taste and adjust seasoning if necessary.
Serve hot, garnished with a swirl of coconut milk or a sprinkle of chopped fresh herbs if desire
Notes / Tips / Wine Advice:
Wine Advice:
This fragrant and spiced soup pairs well with a slightly sweet white wine such as Riesling or Gewürztraminer. Their fruity and floral notes complement the coconut milk and spices in the soup while balancing its richness.