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Chop carrots roughly and spread in a single layer on a baking sheet. Bake for 30-40 minutes at 180°C/360°F, or until soft and slightly browned.
Meanwhile sauté chopped onions in a pot with a few tablespoons of water (or vegetable oil, if you prefer). After 5-10 minutes when onions are soft, add garlic, lentils, ginger, turmeric, coriander, red pepper flakes and paprika. Cook for a minute, until spices are fragrant. Make sure they don’t burn.
Add broth or water, and cook for 10 minutes.
Once lentils are soft, add coconut milk, vinegar, maple syrup, roasted carrots, and season soup with salt and pepper. Purée soup using an immersion blender (or a blender). Adjust consistency with broth/water if needed.
Return soup to pot and heat through. Serve warm or cold with toppings of your choice. Enjoy!