In a large pot over medium heat, warm 2 tablespoons of cooking oil. Add chopped onion, minced garlic, and minced ginger. Sauté for about 5 minutes, or until translucent.

Stir in chopped carrots and chopped celery, cooking for an additional 3-4 minutes until they start to soften.

Add rinsed red lentils and curry powder to the pot, stirring well to combine. Cook for another minute.

Pour in vegetable broth, bringing the mixture to a boil. Then reduce heat to low, cover, and let simmer for 20-25 minutes until lentils are tender.

Stir in coconut milk and lime juice. Heat gently over low heat for about 5 minutes.

Ladle the warm soup into bowls and garnish with fresh cilantro. Serve hot.