Add the oil, garlic, ginger and spices to a large pot and soften for a couple of minutes. Add the carrot and stir over the heat for a couple of minutes before adding the lentils.
Add the veg stock and bring to the boil. Simmer for around 25 minutes or until the carrots are cooked through.
Add the coconut milk to the pot and warm over the heat for a few minutes before blending until smooth in a blender or using a stick blender. Season to taste.
Serve, top with the coconut milk, chilli & cumin oil, coriander and carrot tops. Enjoy!
Note: to make the chilli and cumin oil, add a few tsps of oil to a pan and heat gently. Add 1/2 tsp of cumin seeds and 1/2 tsp of chilli flakes and sizzle for a minute or so to infuse