1. Sauté the herbs: In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 3 to 4 minutes until translucent. Add the garlic, Matana turmeric, cumin, and ginger. Sauté for 1 minute to release the aromas.

2. Add the vegetables and lentils: Stir in the carrots and red lentils. Mix to coat well with the spices.

3. Cook the soup: Pour in the water (or broth) and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, until the lentils and carrots are tender.

4. Stir in the coconut milk: Add the coconut milk, stir, and simmer for another 5 minutes. Adjust the seasoning with salt, pepper, and a squeeze of lemon juice if desired.

5. Blend or not: For a smoother soup, blend partially or completely with an immersion blender. For a rustic texture, leave as is.

6. Serve hot: sprinkle with fresh coriander or parsley for a touch of freshness.

🌿 Gourmet tip

Serve this soup with toast or basmati rice for a complete and nourishing meal.