In a soup pot, heat the grapeseed oil over medium-high heat. Add the carrots, onion, garlic, turmeric, bay leaf, and thyme, and stir well. Add generous pinches of salt and pepper. Lower the heat to medium and cook, stirring often, until the onion is soft and golden, about 15 minutes. If the vegetables stick to the bottom, lower the heat a little. You want everything nice and caramelized, but not burnt.

Add the tomato paste and mix everything well. Let the tomato paste cook for a good 5-6 minutes, stirring most of the time. You want the tomato paste to become a rich, dark red in color and have a sweet aroma.

Add the coconut milk, lower the heat and scratch the bottom of the pan nicely. Let the base of the soup become creamy and luscious, while simmering slowly for 3 minutes. Add the vegetable broth and the lentils and bring to a boil. Reduce the heat and simmer until the lentils are cooked, about 5-6 minutes. Remove from the heat. If using, add the 2 cups of greens and sambal oelek, and stir well.