In a covered pot, cook the chickpeas, lentils, a quarter of the ginger, and the carrot in the water until the chickpeas are tender.

Meanwhile, toast the curry powder in a pan over heat until fragrant. Remove from heat immediately to prevent burning.

Heat the oil or butter in a skillet. Add three-quarters of the green onions, the remaining ginger, and the raisins. Sauté for 2 minutes, then add the tomato sauce and cook for another 2 minutes, stirring.

Add the toasted curry powder to the onion mixture and stir well.

Add the onion mixture to the soup along with salt and coconut milk.

Simmer uncovered for 20 minutes or longer, until the soup reaches your desired thickness. The soup will thicken as it cooks.

Garnish with chopped cilantro and the remaining green onions before serving.