Chop carrot and onion. If your carrots are really large at the base, cut each slice in half again. You don't want large pieces of carrot.
Chop up the ginger and the garlic.
Over medium heat in a soup pot add oil then add the onion, ginger, and carrots. Cook for 3-4 minutes to bring out the flavors.
Add in the garlic and cook for another minute stirring continually so the garlic doesn't burn.
Stir in curry powder, turmeric, salt, and pepper flakes. If you don't want this to have spice you can replace the pepper flakes with black pepper.
Stir in the stock and coconut milk.
Stir in the red lentils.
Bring to a simmer for about 15-20 minutes or until lentils and carrots are tender. While the soup is simmering add in the chopped cilantro saving a little for garnish if you desire.
Take a potato masher and just mash up some of the soup to thicken it.
Serve and garnish with fresh cilantro and pepper flakes if desired. I also like to serve this with some jasmine rice.