Ingredients:

1 tablespoon neutral oil (I use avocado oil)
2 litres No Salt Added vegetable broth
2 or 3 dried red chiles
2 cinnamon sticks
6 whole cloves
6 green cardamom pods, cracked
1 rounded tablespoon coriander seeds
1 1/2 teaspoon cumin seeds
3 bay leaves
1 teaspoon black peppercorns
4 cm piece ginger, chopped
6 cloves garlic, chopped
1 onion, chopped
20 fresh curry leaves
1 green apple, chopped
1/3 cup red lentils
1 or 2 carrots, peeled, sliced lengthwise then sliced
1 or 2 zucchini, quartered lengthwise, then sliced
1 teaspoon ground turmeric
1/3 cup fresh coconut (or frozen shredded coconut)
2 tablespoons chickpea flour
1 teaspoon sea salt, or to taste

Method:

1. Heat the oil over medium heat. Stir in all the spices except the turmeric, the onion, the ginger, the garlic, the curry leaves and cook until fragrant, about three minutes.
2. Add the apple and stir for one minute.
3. Add the vegetable broth, cover and bring to a boil, then reduce to simmer and cook, partially covered, for 30 minutes.
4. Pass the soup through a fine sieve and discard all the solids, keeping only the broth.
5. Bring the broth to a boil again, add the lentils, carrots, zucchini, coconut and turmeric and simmer, partially covered, until the vegetables are tender.
6. During that time, heat a non-stick pan over medium heat and toast the chickpea flour until golden brown, then add it to the soup.
7. Taste and season with salt. Serve immediately.