Bring a pot to medium heat. Add in all of the spices and seasonings. Mix and let the spices toast for a couple minutes.

Prepare the vegetables by peeling the onion, potatoes, carrot, and garlic. Chop them all into rough medium size pieces.

Add olive oil to the spice mix, and combine to make a paste. Then add the onion and garlic. Sauté for a few minutes until the onion begins to soften.

To the onion, garlic, and spice paste, mix in the carrots and potato.

Add in the tomatoes and lentils. Stir so that they are coated in the spices as well.

Pour a small amount of the chicken stock in, deglaze any of the flavours stuck to the bottom.

Then pour in the remaining stock, so that everything is submerged. Reduce the heat to a low simmer, and leave for 20 minutes.

After 20 minutes, add the coconut cream. Stir so that it is all incorporated. Let simmer for a further 20 minutes - or until the lentils and vegetables are tender.

Turn the heat off and let the soup cool for a few minutes.

Add the lentil soup to a blender (or use an immersion blender) and blitz until smooth. Serve whilst hot!