Curried Red Lentil Soup

In a large pot over medium heat, add oil, onion, ginger, and garlic. Cook, stirring occasionally, until onions are soft, about 7 minutes. Add carrots, potatoes, kale, curry powder, salt, pepper, and gochugaru, and cook, stirring frequently, until kale wilts, about 3 minutes. Add lentils, coconut milk, and water. Bring to a simmer and reduce to medium-low heat. Cook, covered but stirring occasionally, until lentils are creamy and potatoes are tender, 17 to 20 minutes. Meanwhile, make spiced cashews: In a skillet over medium-low heat, add oil, cashews and pepitas and toast, stirring constantly, until cashews are lightly golden, 6 to 8 minutes. Add in all remaining ingredients and stir until fragrant, 2 minutes more. Garnish soup with spiced cashews, mint, thyme, and lemon zest before serving.