Preparation:

Step 1:

Start by heating olive oil in a large soup pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent. Stir occasionally to avoid burning. Once the onions are soft, add the minced garlic and grated ginger, cooking for another 2 minutes until they release their aromatic flavors.

Step 2:

Next, add the warm spices – cumin, coriander, turmeric, and ground cinnamon (if using). Stir the spices into the onion mixture, allowing them to toast slightly. This helps to enhance the flavors and gives the soup a deep, aromatic base. Let the spices cook for about 1 minute.

Step 3:

Add the peeled and chopped carrots to the pot, stirring them in with the spices and onions. After a minute of mixing, add the red lentils, ensuring they are evenly distributed among the vegetables. Stir everything well, letting the lentils absorb some of the spices and flavors from the pot.

Step 4:

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the carrots are soft and the lentils are fully cooked. Stir occasionally to ensure that the lentils don’t stick to the bottom of the pot.

Step 5:

Once the carrots and lentils are tender, remove the pot from heat. Using an immersion blender, blend the soup until it becomes creamy and smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender, blending until smooth. Be cautious with hot liquids in a blender—blend in small quantities to avoid spills. Once blended, return the soup to the pot. Stir in the coconut milk (or heavy cream) and adjust the seasoning with salt and pepper to taste.

Step 6:

Squeeze in fresh lemon juice to brighten the flavors, and if you like a touch of heat, add the crushed red pepper flakes at this stage. Stir everything together and let the soup simmer for an additional 5 minutes to allow the flavors to meld.