Step 1

Heat oil over medium-high heat in a large soup pot or Dutch oven. Add onion and sauté until softened and golden brown, 2 to 3 minutes.

Step 2

Add the carrots, garlic, and 1 teaspoon of salt and sauté until the garlic is lightly toasted, about 1 minute.

Step 3

Stir in the paprika, coriander, cumin, pepper, and tomato paste and cook for 30 seconds to bring out the flavor of the spices.

Step 4

Add the lentils then stir in the broth, coconut milk and remaining ½ teaspoon of salt. Bring the pot up to a boil then cover and reduce the heat to maintain a light simmer. Cook until the carrots are very soft and easily mash against the side of the pot, 15 to 20 minutes.

Step 5

Use an immersion blender to blend until your desired consistency is reached. Or you can use a regular blender to puree the soup until mostly smooth in small batches. Just be careful transferring soup into blender, as it will be very hot.

Step 6

Taste the soup and add additional salt and pepper as needed. Ladle soup into bowls and serve topped with croutons, extra coconut milk, freshly chopped herbs, or more spices. Let leftovers cool completely before storing in fridge for up to 4 days or in the freezer for up to 2 months.