Heat olive oil in a medium pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.

Add minced garlic and minced ginger; cook for an additional 1-2 minutes.

Stir in red curry paste and turmeric powder; sauté for about 1 minute.

Add rinsed red lentils, vegetable broth, and coconut milk; stir to combine and bring to a gentle boil.

Once boiling, reduce heat to low and simmer for 20 minutes, stirring occasionally.

Optionally, use an immersion blender to puree until desired texture is achieved.

Stir in soy sauce and lime juice. Adjust seasoning with salt if needed.

Ladle soup into bowls, garnishing with chopped cilantro before serving.