Wash, clean and chop the soup vegetables. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods. Wash the cauliflower, cap the stem at the bottom, peel the stem and cut it crosswise into thin slices. Shorten the stems on the florets to approx. 2 cm. Separate the florets, cut them bite-sized and rinse everything again.
Wash the small, green chilli, cut across into thin slices, leave the grains in place and discard the stem. Cut 2 slices from a washed and peeled carrot and carve flowers from them.
Heat a wok, add the sunflower oil and let it get hot. Briefly fry all prepared vegetables. Take out half of the florets and a few pieces of the soup vegetables and keep them ready. Deglaze with the water and stir in the remaining ingredients. Let simmer gently for 15 minutes.
In the meantime, wash the lentils and boil them in salted water for 12 minutes. Strain and drain well. Take the wok off the stove and let it cool down a bit. Pour the entire contents into a blender and add 2 tablespoons of the cooked lentils. Puree finely for one minute at the highest level. Season to taste and return to the wok with the vegetables and lentils. Bring to the boil briefly, remove from heat, stir in the coconut milk and garnish, serve and enjoy the finished soup.