Trim the ends off the courgettes and roughly dice into small pieces. Peel the onion and finely chop. Peel the garlic and crush or finely chop.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the courgettes, onion and garlic. Sprinkle in the mild curry powder and a good pinch of salt and pepper. Fry for 5-6 mins, stirring occasionally, till the vegetables are softened.
Pour the lentils into the pan and crumble in the coconut cream. Cover with 750ml boiling water and stir well to combine. Bring to the boil, then reduce to a simmer and cook gently for 20 mins, till the lentils are tender.
Use a stick blender to whiz the vegetables into a smooth soup. No stick blender? No problem. Simply pour the vegetables and liquid (in batches if necessary) into a food processor and blend.
Ladle the courgette and coconut soup into deep bowls and serve.