Chop the onion, celery, chili, carrot, potato, and bell pepper.

In a soup pot, saute the chopped onions in vegetable oil or ghee for 5 minutes over medium heat.

Add the chopped chili, turmeric, and coriander to the pot.

Saute for 2 to 3 minutes, stirring frequently to prevent burning.

Pour in the vegetable stock, add the chopped carrots, potatoes, and bell peppers.

Season with salt.

Bring to a simmer and cook for 10 to 15 minutes, or until the vegetables are tender.

Add the grated coconut and coconut milk to the soup.

Cook for an additional 5 minutes, stirring occasionally.

Remove the soup from the heat and let it cool for a few minutes.

Stir in the lemon juice and cilantro (if using).

Taste and adjust seasoning as needed.

Reheat gently before serving. The flavor improves as it sits.