1-First, roughly chop the onion and carrots, then peel and crush the garlic. This initial prep takes just a few minutes and gets everything ready for cooking. Fresh veggies like these add a sweet, earthy base to the soup.

2-Next, in a large pan, heat the olive oil and sauté the onion and garlic for 5 minutes until soft and translucent. This step builds a flavorful foundation that makes the soup extra tasty. Keep an eye on it to avoid burning, as this sets the tone for the rest.

3-Then, add the chopped carrots and spices 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon turmeric powder, ½ teaspoon cumin, and ½ teaspoon pepper and sauté for 2 more minutes. The spices release their aroma, adding warmth and depth to the mix. This quick stir helps blend the flavors evenly.

4-After that, add the red lentils (1½ cups or 270g), vegetable broth or stock (4½ cups or 1.1 liters), and milk (1 cup) to the pan. Bring everything to a boil, then reduce the heat to a gentle simmer. Let it cook for 12-14 minutes until the lentils are soft and everything melds together nicely.

5-Once done, transfer the soup to a blender and blend until creamy, which takes about 20 seconds and might need two batches. For safety, use a jug blender to handle larger amounts without splattering. Then, return the soup to the pot and add salt to taste, about 1 teaspoon, adjusting as needed.

6-If the soup is too thick, thin it with more milk, broth, or water and reheat if necessary. Finally, serve it hot, optionally garnished with fresh cilantro or parsley, lime juice, chili flakes, or dairy-free cream or yogurt. This last step lets you personalize the dish for a finishing touch.