In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, grated ginger, and red curry paste. Cook for another 2 minutes until fragrant.

Add the diced carrots and rinsed red lentils to the pot, stirring to combine.

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes, or until the lentils are tender.

Once cooked, stir in the coconut milk, soy sauce, lime juice, salt, and pepper. Simmer for an additional 5 minutes.

Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

Serve hot, garnished with fresh cilantro.