Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
Step 2: Stir in the garlic, ginger, cumin, coriander, and turmeric. Sauté for 1-2 minutes until the spices are fragrant and the kitchen smells like a dream.
Step 3: Add the sliced carrots and rinsed red lentils to the pot. Stir well to ensure everything is coated in the aromatic spiced oil.
Step 4: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots and lentils are completely tender.
Step 5: Use an immersion blender to purée the soup until smooth and creamy. If you prefer a thinner consistency, add a little extra broth or water.
Step 6: Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a squeeze of lemon juice for brightness.