In a large soup pot, add soup stock, lemongrass stalks, cilantro and zest from the lime. Let simmer for 20 minutes.
Meanwhile, peel and chop carrots and dice red bell pepper. Add into soup pot and simmer for another 15 minutes.
Remove cilantro and lemongrass.
Add in juice from ½ lemon, juice from the whole lime, coconut milk, maple syrup, liquid aminos, Thai chili paste and ginger powder. Stir to combine.
Add in butter beans and let simmer for 10 minutes.
Enjoy your soup topped with sliced jalapeño if desired.