In a large soup pot, over medium heat add the coconut oil and diced red onion, saute for 3-5 minutes until the onion starts to turn translucent and brown.
Add the diced garlic, carrots and celery, saute for another 2 minutes.
Then add the seasonings (turmeric powder, cumin, sea salt & black pepper), vegetable stock, dried lentils and coconut cream.
Bring soup to a boil, then lower heat and simmer for 20-30 minutes depending on how tender you like the lentils.
Serve topped with cilantro leaves and fresh lime wedges.
Enjoy!