Asian vegetable and lentil soup

 This recipe is from cookbook called Asian Hot & spicy.
 
 Ingredients
 3 tablespoons peanut oil
 2 tablespoons peeled and grated fresh ginger  1 small red chili pepper, seeded and finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1 small red onion, chopped
2 celery stalks, thinly sliced
4 large carrots, peeled and sliced
1 potato, peeled and sliced
2 kaffir lime leaves, or 1/2 teaspoon grated lime zest
1/2 cup (3 1/2 ounces) red or brown lentils
6 cups vegetable stock or water
1 cup coconut milk
2 tablespoons chopped fresh cilantro for garnish

                        Preparation Method 
                                   Warm peanut oil in a large saucepan over medium heat
                                   Add ginger, chili pepper, cumin and curry powder
Cook until aromatic, 1 minute                                     
Add onion, celery, carrots, potato, and lime leaves or zest
Cover and cook stirring occasionally for 10 minutes
Add lentils and stock and bring to a boil
Cover and cook until vegetables and lentils are soft. 20 minutes
Remove lime leaves and discard
Puree soup in a food processor Return to saucepan or
use hand blender.
Add coconut milk
Heat through
Garnish with chopped cilantro and serve