Lentil Curry Split Pea Coconut Yum Yum - I Love Soup - Soup

I am back to toying around with being a vegan (is this an oxymoron -- can I really "toy" with something so serious?). And I am looking for good, tasty recipes that will keep me there. Just at this very moment of transition, I run into a new vegan at a party who tells me about this recipe that her daughter will drive an hour to eat. OMG. I am often convinced I will never find one soup better than the last one I fell in love with. And then along comes this one. Thanks, Kelly Gonterro!!

START WITH
1.3/4 cups lentils and split peas with ¼ cup barley and wheat berries
9 cups water
3-4 carrots, coarsely chopped
1 T ginger
1/8 t oregano
2 garlic cloves, minced
2 large bay leaves
Simmer 30 mins.
--
Roast 2 T curry in a pan on medium, stirring constantly 2 mins? 7 mins? Don’t let it burn!
Dump in soup at the 30-minute mark.
Same skillet:
Saute 1 small onion, 2 more T ginger 7 minutes.
Add one can tomato paste. Stir.
Dump in soup.
Simmer another 30 minutes.
Might have to add a little water, but not too much, because pretty soon, you will be further liquefying with:
1 can coconut milk.

OH, I AM ADDICTED TO THIS SOUP.