Preheat oven to 350°F. Chop carrots roughly and spread on a baking tray. Add about ½ tbsp olive oil and a pinch of salt and pepper. Stir together and bake in the oven for 30 minutes, stirring halfway through.
While the carrots are roasting, prepare the remaining vegetables and spices.
Heat the remaining olive oil (1 tbsp as per original recipe) in a large pot over medium heat. Add the onion, garlic, ginger and sea salt and sauté for about 5 minutes or until the onions are translucent.
Add lentils, cumin, coriander, turmeric, carrots and 4 cups vegetable broth. Cover and simmer for 30 minutes, stirring occasionally.
At the end of the cooking time, add the coconut milk and stir again before turning off the heat.
Use either a hand blender or a blender to purée the soup (in batches) to your desired consistency. Note that using a blender will result in a creamier consistency. If you do not have a vented blender such as a Vitamix, you will need to let the soup cool down before blending. Otherwise, the heat from the soup may build up in the blender and cause it to explode!
Add the blended soup back into a pot. Add additional vegetable broth if required to the desired consistency. Taste and adjust seasonings.