In a medium pot, heat oil and sauté onions until translucent. Add carrots, celery, garlic, and cauliflower and sauté three to four minutes.

Add broth, lentils, curry powder, and salt. Bring to a boil, then reduce heat to low and simmer 15–20 minutes, until lentils and cauliflower are cooked through.

Stir in coconut cream and blend with an immersion blender until smooth.

Serve with a crispy kale garnish or a swirl of coconut cream.