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Sauté the Aromatics: In a large soup pot or dutch oven heat olive oil over medium-high heat. Add carrots, onion, garlic, cumin, coriander, turmeric, and optional red pepper and cook covered, stirring occasionally, until onions turn translucent, around 10-15 minutes.
Build the Broth: Add red lentils, vegetable broth, and ginger. Bring the pot to a boil over high heat, then reduce the heat to medium-low and simmer, covered, until lentils are soft and cooked through, around 15-20 minutes.
Final Touch – Coconut Milk and Blend: Remove pot from heat and let cool for 5-10 minutes. Add coconut milk, and use an immersion blender and blend until smooth, or transfer to a blender in batches. (If transferring to a blender, be sure to open a vent to let the heat escape, and cover the open vent with a towel to prevent splatter). Stir, and serve!