Spicy Ginger Cauliflower and Lentil Soup

Yield: 10 cups

2 Tbsp coconut oil
1 onion, sliced
1 inch of fresh ginger, grated (or dried ginger)
2 - 3 carrots, peeled and sliced into about 1" pieces
1 small head of cauliflower, steamed
1 lb red lentils
6 + c water or broth
1 15 oz can coconut milk
1 Tbsp Cumin
1 tsp Turmeric
1 tsp Coriander
pinch of Chili powder  (as much or as little as you like, depending on how "spicy" you want your soup to be!)
salt to taste

Saute onion and ginger in coconut oil until soft.  Add cumin, turmeric, coriander and chili powder and stir until vegetables are well coated.  Add carrots and steamed cauliflower, when the vegetables are well combined with spice and onion mixture, add water, coconut milk and lentils.  Bring to a boil and then reduce to a simmer for 30 - 40 minutes, stirring occasionally and simmering until carrots are soft.  Puree ingredients completely to make a smooth creamy soup, or pureeing just 1/2 - 3/4 of the soup, leaving some larger vegetables pieces in the soup if you prefer.