Heat 2 tablespoon olive oil over medium heat until shimmering, then cook 1 chopped onion for 4–5 min until soft and translucent.

Stir in 2 minced garlic cloves and 1 tablespoon grated ginger, cooking 1 min until fragrant and golden edges appear.

Mix in 1½ tablespoon curry powder, ½ teaspoon cumin, and ¼ teaspoon turmeric, stirring until spices bloom, about 30 sec.

Add 4 cups sliced carrots, 1 cup red lentils, and 4 cups vegetable broth; bring to a boil.

Reduce heat to medium-low, cover, and cook for 20 min until carrots are tender and lentils break down softly.

Use an immersion blender to puree until creamy and velvety; add water or broth if too thick.

Stir in salt and pepper to taste, then squeeze in 1 tablespoon lemon juice for a bright citrusy finish.

Ladle into bowls, swirl in a dollop of Greek yogurt or coconut cream, and sprinkle fresh cilantro on top.