1 Heat the coconut oil in a large pot over medium heat.

2 Add the chopped onion and sauté until translucent, about 5 minutes.

3 Stir in the minced garlic, grated ginger and ground turmeric; cook 1–2 minutes until fragrant.

4 Add the chopped carrots and ground cumin, stir to coat with the spices.

5 Pour in the rinsed red lentils and vegetable broth. Bring to a boil.

6 Reduce heat to a simmer, cover and cook 20–25 minutes until lentils and carrots are very tender.

7 Use an immersion blender to partially or fully purée the soup to your preferred texture. (Alternatively, blend in batches in a countertop blender.)

8 Stir in the coconut milk and miso paste (if using). Warm gently but do not boil to preserve the probiotics in miso.

9 Add lemon juice, then season with salt and freshly ground black pepper to taste.

10 Serve hot, garnished with fresh cilantro or parsley and an extra squeeze of lemon if desired.