Start by melting the coconut oil in a large pot over low-medium heat. Add in the red onions and half the garlic, then sauté for 3-5 minutes until fragrant, stirring frequently.

Add in the red lentils, frozen corn, water, stock cube and coconut milk. Stir to combine

Now to season - add in the turmeric, curry and chili powder (if using), along with a pinch of sea salt and black pepper.

Turn the heat up to bring the soup to a boil, then cover and let simmer for 12-15 minutes until the red lentils are cooked through.

Using an immersion blender to pulse the soup roughly until the desired texture is achieved. If you prefer a creamier/smoother soup, blend half of the mixture on medium speed for around 30 seconds in a blender. If using a blender, let the soup cool for at least 15 minutes first.

Combine the soup back into its original pot and add the remaining crushed garlic, then stir well before tasting to adjust seasonings as needed.

Serve with a drizzle of coconut cream and fresh coriander.