These root vegetables are well-known for helping with eyesight, but don’t underestimate their additional benefits!
In a large pot, sauté onions, garlic, celery and ginger in coconut oil for about 5 minutes. Add curry paste and salt. Sauté for 2 minutes, until curry starts to become fragrant. Add lentils and water/vegetable stock, then simmer for 30 minutes, or until lentils are soft. Remove soup from pot and blend with 1 cup shredded carrot and red pepper.
Return blended mix to the pot. Add coconut milk, spinach or other greens and remaining 1/2 cup shredded carrots. Simmer for 5 minutes, or until spinach is wilted.
Garnish with cilantro, then season with salt and pepper to taste. Serve hot.