Roasted carrot lentil soup with chestnuts and chili oil

To Roast:

• 4 teaspoons extra virgin olive oil
• 1 cup onion diced
• 2 stalks celery diced
• 1 ½ lb. carrots thinly sliced
• 4 cloves garlic peeled
• 1 inch ginger 2.5 cm., sliced
• 1 teaspoon smoked paprika

For the soup base:

• 2 teaspoons extra virgin olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ½ teaspoon Turmeric
• ½ teaspoon crushed red pepper flakes optional
• 1 ¼ cups split red lentils
• 6 cups unsalted vegetable stock or water
• 4 teaspoons maple syrup
• 1 cup coconut milk full-fat
• ¾ teaspoon salt or to taste

(Optional) to garnish:

• coconut milk or unsweetened plant-based yogurt
• Chili oil
• ⅓ cup roasted chestnuts sliced
• ground black pepper
• cilantro leaves