what you need:
Sauté the ginger and onion with avocado oil in a large pot over medium heat until the onions are soft and fragrant. Add the spices and curry paste to the pot and continue to cook for another 5 minutes. Season with salt.
Add the carrots to the pot along with the coconut milk and vegetable broth. Add the lemongrass and season with another pinch of salt. Bring to a simmer and cook until the carrots are soft. While the soup simmers, cook the lentils according to the package instructions.
Once the carrots are soft, transfer the soup to a high speed blender and blend until smooth. Transfer the blended soup back to the pot and add in the coconut aminos, vinegar, lime juice, maple syrup and fish sauce (if using). Add the lentils and cook on low for another 5 minutes.