Add the olive oil to a large soup pot and heat over medium heat.
Add all of the vegetables and sweat over a medium heat for about 5 minutes.
Add the garlic and all of the spices as well as curry powder and cook for another two minutes while constantly stirring the vegetables.
Add the broth, red lentils and the coriander leaves and reduce the heat to a simmer. The broth should just cover the mixture. Do not add too much at first. If you feel that your soup is too thick you can always add some more broth.
Simmer the soup for about 30 minutes or until all the vegetables are soft.
Remove the soup from the heat and using an immersion blender, blend the soup to a velvet-smooth consistency.
Add the coconut milk and stir. Adjust the thickness of the soup by adding more broth and gently heating.
Add salt and pepper to taste.
Serve with fresh bread, freshly chopped chilies, and freshly chopped coriander leaves.