Step 1

Toast cumin seeds in a large pot over medium-high, stirring often,
until fragrant, about 1 minute. Remove from pot. Heat oil in pot. Add
carrots and shallots; cook, stirring often, until shallots are very
tender, about 6 minutes. Stir in ginger, turmeric, and toasted cumin.
Cook, stirring constantly, until fragrant, about 30 seconds. Stir in
broth and lentils; bring to a boil. Reduce heat to medium-low and
simmer until carrots and lentils are tender, about 20 minutes.

Step 2

Blend carrot mixture in a blender, in batches if necessary, taking care
when blending hot liquids. (Or use an immersion blender directly in
pot.) Return pureed soup to pot. Stir in coconut milk, 1 cup water,
salt, and pepper. Top with cilantro.