Vegan Carrot, Lentil + Fresh Ginger Soup with Coconut Milk

• 2 tbspavocado oil — or extra virgin olive oil
• 1 lbcarrots — scrubbed, chopped
• 1medium yellow onion — finely chopped
• 1 tbspfresh ginger — chopped, heaping, 1 piece
• 2 tbspThai red curry paste
• 4 cupswater
• 2 cupscoconut milk
• 1 tbspBetter than Bouillon Vegetarian Chicken — or salt
• ¾ cupdry red lentils
• 1lime — juiced
• 1 tbspmaple syrup — optional

Optional Toppings

• ½ cupsalted peanuts — chopped
• ½ cupcilantro
• 1Thai red chili — hot, sliced