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Preheat the oven to 400°F (205°C).
In a mixing bowl, combine olive oil, diced onion, celery, sliced carrots, whole peeled garlic cloves, slices of ginger, and paprika.
Spread the seasoned vegetables out onto a parchment paper lined baking pan and roast for 30 minutes until they are tender.
In a medium pot, heat extra virgin olive oil over medium-high heat. After 90 seconds, when the oil is hot, add cumin seeds, coriander seeds, turmeric and crushed red pepper flakes.
After 60 seconds, when the spices have become fragrant, stir in split red lentils, unsalted vegetable stock or water, and maple syrup.
Place a lid on the pot and cook for 20 minutes over medium heat until the lentils are tender.
Add the roasted vegetables, full-fat coconut milk and salt to taste.
Blend the contents of the pot either in a blender in batches, or using an immersion blender until completely smooth.
Serve the soup hot, garnished with a drizzle of coconut milk or unsweetened plant-based yogurt. Finish with a swirl of chili oil for a kick, sliced roasted chestnuts, and fresh cilantro leaves.