Curried Red Lentil Bisque

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2 tbsp coconut oil

1 large onion, cut into 1/2-inch pieces

3 cloves garlic, peeled and finely minced

3 tbsp fresh ginger, peeled and finely minced

1 tbsp ground cumin

1 tbsp ground coriander seed

1 tsp red curry paste, more or less to taste

2 cups coconut milk

2 cups red lentils

2 quarts fresh water or broth

Garnish with lime juice to taste and freshly chopped cilantro, optional

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