Ginger, garam masala, and coconut give this hearty soup soul. It can be blended or not, whichever you prefer. Top with yogurt and Sriracha!
Heat a pot over medium-high heat and add the olive oil. Cook the vegetables for about 5 minutes, stirring occasionally. Add the garlic and ginger, stir and cook for 2 minutes. Add the coconut milk, water, lentils, and spices.
Bring to just below a boil over medium-high heat and then reduce to low. Cover and simmer for 30 minutes. (Keep an eye on it and add a bit more water if necessary.) Remove from heat, allow to cool slightly, and blend the soup with an immersion blender to desired consistency or just serve as is. Garnish with yogurt and Sriracha.