Preheat the oven to 400°F for roasted vegetables. Cut the cauliflower into smaller florets. Peel and slice the carrots on the diagonal into ½ inch thick slices. Add the cauliflower and carrots to a baking sheet and toss with 1 tbsp olive oil, caraway seeds, and a pinch of salt and pepper. Roast in the oven until tender and browned in places, about 18 to 22 minutes.
Peel and dice the onion. Peel and mince the ginger and garlic. Rinse and sort the red lentils.
Place a large pot over medium-high heat with 1 tbsp olive oil. Once hot, add the diced onion, and a pinch of salt and pepper and cook until softened, about 3 to 4 minutes. Add the mince ginger and garlic and cook until fragrant, about 1 minute.
Add the tomato paste and curry powder to the pot and stir to coat the vegetables. Add the red lentils, 2½ cups water, and a pinch of salt and pepper. Bring the soup to a boil, lower heat to a simmer and cook, stirring occasionally, until the lentils are tender, about 15 to 18 minutes.
Open the coconut milk and reserve just 1 tbsp of the coconut cream for garnish. Once the lentils are tender, add the remaining coconut milk and stir. Bring soup to a simmer, taste, and adjust seasoning with salt and pepper. Thinly slice the scallion.
Ladle the coconut lentil soup into large, shallow bowls and top with caraway roasted vegetables. Add a dollop of the reserved coconut cream, and sprinkle with sliced scallion. Enjoy!