In a large pot sauté the bell pepper, carrots, garlic, onion, celery in the oil, ginger, and Thai red curry paste for about 5 to 7 minutes over medium low heat until the onions are fragrant and translucent.

Once done sautéing add the cauliflower, chilis if using, red lentils, and water. Bring to a simmer over medium heat and then once hot raise the temperature to high and boil for about 20 to 30 minutes until lentils are soft and cauliflower is fork tender.

Use an immersion blender to blend all the ingredients into a smooth soup.

Add in the coconut milk, lime juice, salt, and agave. Taste and adjust the flavors to your preference.

Enjoy on its own or with rice, tofu, bread, anything you like. If you want to add a drizzle of coconut milk overtop before serving for garnish.