Peel, chop, and grate all the vegetables as described above. Divide the vegetables into groups based on when they will be added to the pot, as shown below (Hint: the recipe lists the vegetables in the order they will be cooked.) Make sure your Jamaican curry powder is ready, and pour yourself a big glass of water. This first bit of prep takes up most of the time, but don't worry- the deliciousness is coming soon! You can save time and energy by buying pre-chopped vegetables, and I really recommend it for the pumpkin at least if you aren't sure of your abilities. It is worth learning how to prep a pumpkin, but there's no need to learn everything in a day. Shortcuts are totally acceptable and encouraged!
Preheat a very large pot with the coconut oil until just starting to smoke. Add the carrots, onion and celery, stirring over the heat for about 3-5 minutes, until just starting to brown
Quickly stir in the curry powder, broth powder ginger, garlic, and lime zest. (Save the lime juice until the end.)
Immediate add the pumpkin, sweet potato, white potato, and red lentils.
Fill the pot with water until the vegetables are almost covered. Bring to a boil, stirring once or twice, and reduce to a simmer for about 20 minutes, until the vegetables and lentils are soft. Check one of each kind of vegetable, to be sure they are pretty much cooked through.
Stir in the chopped bok choy, red peppers, and tomatoes. The soup should be quite thick and chunky at this point. Increase the heat to medium-high.
Add the remaining ingredients all at once, stirring until it is well-incorporated. Be careful with the hot pepper, you want to leave it whole, so sort of stir around it. As it cooks it will soften and be very easy to break accidentally, so be careful! This stage should take about ten minutes, be careful not to leave the pepper in for longer unless you want a spicier soup.
Scoop out the hot pepper and adjust the seasoning to your taste. The soup should taste spicy first, then sweet, then salty, then tangy/ sour (if you can handle the spice, that is- if not, no worries, just take the pepper out sooner!) Add more brown sugar, lime juice, or soy sauce to balance the flavours to your taste. Of course, leave the hot pepper in if you want it hotter, but I recommend removing it before storing your soup, as the heat will continue to build overnight.
Serve your soup with the toppings you prefer. I recommend a side dish of bread or rice, to help soak up all the deliciousness and moderate spiciness for more sensitive diners.