In a medium-sized pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and sauté it until it becomes translucent, about 3-4 minutes.

Once the onion is ready, stir in 2 minced garlic cloves and 1 tablespoon of fresh minced ginger. Cook these for about 1-2 minutes.

Stir in 2 tablespoons of red curry paste and 1 teaspoon of turmeric powder, blending them thoroughly with the onion, garlic, and ginger.

Pour in 1 cup of red lentils, 4 cups of vegetable broth, and 1 can of coconut milk. Stir well and bring to a gentle boil.

Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, stirring occasionally.

If you prefer a smoother texture, use an immersion blender to blend the soup until smooth and creamy.

Stir in 2 tablespoons of soy sauce and the juice of 1 lime, adjusting the salt to taste.

Ladle the hot soup into bowls and garnish with fresh cilantro before serving.