To make this quick you will need leftover dhal.
Chop a few carrots, a sweet potato and about a quarter of a swede.. Cover with water and simmer until tender. Add left over dhal, all purpose seasoning, a shake of cinnamon, a few pink peppercorns, a teaspoon of marmalade and a jolly good shake of chilli sauce.. Liquidise until smooth. Stir in a tin of coconut milk, bring back to the boil. Squeeze in the juice of half a lemon and adjust salt to taste (all purpose seasoning has salt in it).
If you have no dhal, throw some red lentils in a pan with water and give a 10 min head start before adding the vegetables.
Don't put boiling hot liquid into a standard liquidiser (it will cause superheated soup to be splattered accross the kitchen), use a whizzy wand or add the coconut milk and allow to cool before using a liquidiser, smoothie maker or food processor.; you may even need to liquidise in a couple of batches.