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Roughly chop onion and carrot, and peel and crush garlic.
Add onion and garlic to a large pan with olive oil and sauté for 5 minutes - stirring frequently - until onion is soft and translucent.
Add chopped carrot, chili powder, paprika, turmeric, cumin and pepper to pan, and sauté for 2 minutes more.
Add lentils, vegetable broth and milk to the pan. Bring soup to a boil and reduce heat until gently bubbling.
Simmer soup for 12-14 minutes, until lentils are soft.
Transfer to a blender, and blend on high power for about 20 seconds until soup is creamy (you might need to do this in two batches).
Return to the pot and add salt to taste (I usually find I need about 1 tsp salt). If your soup is thicker than you'd like, add a little more milk, broth or water. Reheat if needed.
Serve in large bowls, optionally garnished with fresh cilantro or parsley, lime juice, chili flakes and dairy-free cream or yoghurt.