Step 1

In a large soup pot, or dutch oven, heat oil over medium heat. Add cumin seeds. Heat about 1 to 2 minutes. Do not let cumin seeds burn.

Step 2

Add onion, garlic, and ginger. Cook over medium-low heat with the lid on for 2 to 3 minutes until the onion begins to soften.

Step 3

Add potatoes and red lentils and stir to coat. Add broth and bring to a gentle simmer.

Step 4

Cover pot and cook over medium-low heat for 15-20 minutes until potatoes and lentils are very soft and mashable.

Step 5

Add salt, black pepper, and turmeric to taste. Stir in coconut milk, if using.

Step 6

The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender working in batches until you reach desired consistency.