Step 1

Make the spice mix. Whisk the curry powder, ground coriander, paprika, cinnamon, turmeric, thyme, cardamom, and black pepper in a small bowl. Set it aside.

Step 2

Cook the veggies. Heat a large pot over low heat. Add the vegetable oil. Let it heat for 1-2 minutes. Add the onion, carrots, potatoes, jalapeño, garlic, ginger, and apple. Raise the heat to medium. Mix well. Stir occasionally and let the veggies cook for 10 minutes.

Step 3

Add the tomatoes. Place the tomatoes in the pot and stir well. Stir and cook everything for another 5-7 minutes or until the potatoes are fork-tender. Add more oil as needed. The veggies will be slightly browned.

Step 4

Season it. Throw the spice mix into the pot and stir to combine. Add the tomato purée and stir well. Let the mixture cook for another 5 minutes.

Step 5

Blend the veggies. Remove the pot from the heat. Transfer the veggies to the blender and add 1 cup of veggie broth. Process until you get a smooth mixture.

Step 6

Add the lentils. Transfer the blended mixture back into the pot. Add the red lentils and the remaining veggie broth. Stir to combine and bring the mixture to a boil over high heat.

Step 7

Let it simmer. Immediately reduce the heat to medium. Let the soup simmer for 30 minutes or until the lentils are tender. Stir occasionally so the lentils don't stick to the pot. Season with salt to taste.

Step 8

Make the crispy skin. As the soup simmers, make the skin by patting the potato skins dry. Add vegetable oil to a small pot over medium heat. Gently lower the potato peels into the oil. Let them fry for 1-2 minutes or until golden and crispy. Remove them from the oil and set them on a paper-towel lined plate to drain excess oil. Set them aside. Season with salt to taste.

Step 9

Blend. Transfer 1/2-3/4 of the soup into the blender. Process it until you get a smooth mixture. Pour it back into the pot. Stir well and let the soup cook for another 5 minutes.

Step 10

Add the coconut milk. Pour in the coconut milk. Stir unti it's completely combined. Remove from the heat.

Step 11

Serve. Ladle hot soup into serving bowls. Swirl in unsweetened vegan yogurt to taste. Crumble crispy potato skins on top and garnish with chopped cilantro.