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Rinse red lentils in a sieve under running cold water.
Heat olive oil in a large pot. Add carrots, onion, garlic, ginger, cumin, coriander, and turmeric and sauté over medium heat, stirring occasionally, for 5 minutes.
Stir in red lentils and chopped tomatoes.
Deglaze with vegetable broth and coconut milk. Simmer with a closed lid for 20 minutes on low heat.
Blend briefly with an immersion blender! → I only pulse a few times, so the soup still has some bite. But feel free to blend it until completely smooth!
Return the soup to the pot, and season with lime juice, salt, and pepper.
Serve in a bowl and garnish with cilantro. Pairs well with warm Naan bread!