In a large soup pot, heat the coconut oil. Add the jalapenos and leeks and saute for about 5 minutes.
Add the red curry paste, ginger powder, and carrots, and saute for another 5 minutes. Add a bit of water if the mixture gets too dry.
Add in the lentils, water, potatoes, and edamame. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, until potatoes and lentils are tender.
Stir in the coconut milk and orange juice and rind, if using. Taste and add salt.
Simmer until heated through. You can leave simmering for longer if you want to intensify the flavours.
Serve garnished with orange slices and pistachios.