Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
3. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 2: Add the Spices

4. Sprinkle in the cumin, coriander, turmeric, cinnamon, and cayenne pepper. Stir well to coat the onions, garlic, and ginger.
5. Cook for 1-2 minutes, allowing the spices to toast and release their flavors.

Step 3: Incorporate the Carrots and Lentils

6. Add the diced carrots and red lentils to the pot, stirring to combine with the spices.
7. Pour in the vegetable broth, ensuring everything is well mixed.

Step 4: Simmer the Soup

8. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the carrots and lentils are tender.

Step 5: Blend to Perfection

9. Use an immersion blender to blend the soup until smooth and creamy. If using a countertop blender, work in batches.

Step 6: Add Final Touches

10. Stir in the coconut milk and lemon juice, adjusting seasoning with salt and black pepper.
11. Simmer for another 5 minutes to allow the flavors to meld together.

Step 7: Serve and Enjoy

12. Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve warm with crusty bread or a side of rice.